Whipped Shortbread

First published in Hot Off the Griddle #21, November 1993. From the Collection of Marg Dye

Yet another shortbread recipe. There can never be too many!


  • 1 cup butter
  • 1 1/2 cups flour
  • 1/2 cup icing sugar


  1. Combine all ingredients and beat for 10 minutes. (A food processor works well and takes no time at all).
  2. Drop by teaspoon (do not press down) onto cookie sheet.
  3. Decorate with maraschino cherry pieces if you wish.
  4. Bake at 350F approximately 17 minutes or just until bottoms are lightly browned.

Makes approximately 3 dozen small cookies.

Posted on September 8, 2015 and filed under cookies & bars.