Whipped Shortbread

Melt in your mouth Whipped Shortbread using our organic Premium All-Purpose flour are the easiest and most irresistible cookie to bake this holiday season. 

 Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Whipped Shortbread 

Yield: 4-5 dozen, depending on the shape 

Ingredients:

375g BSM All-Purpose Premium flour

25g cornstarch

340g unsalted butter (softened)

140g confectioner’s sugar

6g fine sea salt

10g vanilla extract or bean paste

Decorative sprinkles (optional)

Method:

In the bowl of a stand-up mixer, combine the butter, confectioner’s sugar, salt, and vanilla. Using the whip attachment, beat the mixture on medium in the beginning, then bump the speed to the high setting and whip for 2 min. Scrape the sides of the bowl, and whip once more on the high setting for an additional 2 min.

In a separate bowl, combine the flour and cornstarch. Whisk to ensure there are no lumps of cornstarch. Add the dry mixture to the butter mixture in two batches, whipping on low-medium speed after each addition just until the dough comes together and you no longer see flour. Scrape the dough into a pastry bag and pipe out any design you wish onto a parchment-lined baking sheet.

**Pro-tip. Spray the bottom of a baking sheet lightly before placing a sheet of parchment on the pan to prevent the parchment from moving while piping the shortbread dough.

After the shortbread dough is piped, place the baking sheet into the fridge and chill for 1 hr. You may also freeze the piped shortbread dough after the 1 hr chill time if you wish to bake the shortbread at a later time, or chill the dough before piping tightly by wrapping in plastic wrap. This will freeze for up to three months.\

Preheat an oven to 350°F.

Place the chilled shortbread into the oven and bake for 12-14 min or until they have expanded in size with subtle cracks and an opaque color. *These are not meant to get to a golden brown and should remain light in color.

*Before placing the shortbread into the oven, apply the sprinkles if using so they bake into the shortbread for best coating results.

Allow the cookies to cool on a cooling rack before decorating.

These whipped shortbreads make a great tin cookie to gift to loved ones during the holiday season!