Recipes, Projects & More

Chocolate Whipped Shortbread Cookies

1 cup butter, softened

1 1/2 cups all-purpose flour (minus 3 tbsps)

1/2 cup confectioners' sugar

3 tbsps coco powder

Melted white chocolate (optional)

maraschino cherries, quartered (optional)

 Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine butter, flour (take 1 - 1/2 cups of flour minus 3 tbsps), confectioners' sugar and coco. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie if desired.
3. Bake for 13 to 15 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.
4. If your desire is drizzled melted white chocolate (my favorite)  then microwave the chocolate in 15 second intervals stirring in between each one. When the chocolate is mostly melted with some chunks left take it out and stir. Let it set of about two minutes and stir again.
5. Drizzle the chocolate over the cookies and let set. (I set them out on wax paper for this step)

Note:

I find it easiest to measure out the flour and then remove 3 tbsps of the flour and put it back in the bag.  Replace those 3 tbsps with coco.

Be sure to whip the cookie dough for the full 10 minutes.