How to make perfectwhipped shortbread!!This is my Grandma's shortbread recipe that we have been using for decades now and this is the only shortbread that we ever make at Christmas!It makes great gifts and is perfect for your holiday dessert table.
这些年来，我终于完善了我的生酥饼食谱，我再也不会胡乱摆弄了。通常当有人问起我珍贵的圣诞食谱时，it's all about my Grandma's圣诞布丁.虽然这是全家人最喜欢的，whipped shortbread has always and I do meanalways是我家人在圣诞节烤的东西。It seems to be something that a lot of Canadian Prairie folk make at Christmas as well.它从来不是别的速食面包。Ever.This is all that graces our dessert tables at Christmas for shortbread.
That might change with my perfecting my苏格兰牛油饼干但是食谱，as those are crispy,完美的黄油！Give those a try if you are looking for a harder shortbread.
Whipped Shortbread Tips and Tricks
- Whipped shortbread is notoriously fragile and while using cookie presses are so much fun,when I gifted the shortbread I wanted it to stay together a bit more.经过试验，I found that the best way to make it is using a cookie scoop.The rounded dome and thickness helps these airy bites of buttery delight stay together much better than being dropped by the teaspoonful or shapes from a cookie press.
- Whipping it for at least 6 minutes is also mandatory;most people don't whip it long enough and then it's just not as airy as it should be.这些饼干真的应该在你嘴里融化。
- Baking it a low temperature is the way my family has always made it.我们把它擦干，like a meringue,and don't bake it so much.大多数菜谱vwin官网是350度，但我们总是在250度下烤。However over the years I have found that 275 works the best.这也有助于面包在口中融化，而不是烤得更硬一点，这就是在350度下烤它所要做的。
- Also – and purists are going to argue with me- we have always used half margarine and half butter.总是。就像我的美容师一样，我们进行了味觉测试，并对其进行了取样和烘焙，而味觉测试的胜利者总是一半。我们不是纯粹主义者，我们是关于品味的。What's the use having all butter and it doesn't taste as good just to be a purist?Try it and see what you think,喝一杯美味的人造黄油，我打赌你一定会喜欢的。Let's face it,it's not like they are healthy for us anyway,饼干的味道也尽可能好！!
- 如果你用硬的人造黄油，它有助于保持圆顶的形状。不要使用轻质人造黄油或生奶油或任何”tub"margarine.The water content will flatten these cookies!你需要一块块人造黄油。
- 如果你喜欢的话，你可以用所有的黄油来调味，but the secret to the dome shape is the hard margarine used.All butter is absolutely amazing as well,所以你选择你喜欢的。I don't guarantee the dome shape with all butter though!!
Without further adieu,here is my whipped shortbread recipe!!
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- 1/2 杯子 salted butter
- 1/2 杯子 硬人造奶油
- 1/2 杯子 糖霜
- 1 1/2 cups flour
Whip the margarine,butter and icing sugar together well.You can use all butter for sure,那它就是清教徒的一个小面包。一旦它看起来像美味的奶油，resist from eating it by the spoonful,and get your flour ready.
Start the mixer and slowly add in the flour,直到它全部被加入。Then you can proceed to let your mixer do all the work for you and whip it for 6 minutes.你想要比空气还轻的面包。
Using a small cookie scoop,把面团铲到不抹油的烤盘上。
Top with sprinkles or a piece of Christmas cherry.
在275度的烤箱中烘烤30-35分钟；你想把面包弄干，不烤,因此是低温。（如果你有一个温暖的厨房或住在温暖的气候中，cool the cookies in the fridge then bake.They won't flatten out).
You can top this whipped shortbread with whatever sprinkles or cherries you prefer!!