I’ve always had an affinity for cookies. When I was very young it was a special treat to get cookies from the bakery. I loved looking at the different varieties in the display case trying to decide just which ones I’d choose. More often than not it was butter cookies… decorated with sprinkles or non-pareils or a dollop of chocolate or a even a cherry… it didn’t much matter. They were pretty and they were delicious. Now I’m all grown up and can make cookies whenever I please which is something that pleases my family LOL. This past Christmas when I was making treats for the goodie-baskets I gave as gifts, I wanted a delicate, tender cookie that reminded me of those bakery cookies I had as a young girl. When I made these whipped shortbread cookies I needed to look no further because these could not have been more perfect!
I discovered the recipe just by searching the internet one day for nothing in particular, just different kinds of not-your-everyday cookies. The method was rather intriguing since you combine most of the ingredients and whip, whip, whip… whip, whip for a loooooooooooooong time… ten whole minutes, which seems like an obscenely long time when you’re doing it. But the end result is so totally worth it. I put the creamy batter into a pastry bag fitted with a 1M tip and piped a random formation onto a silpat-lined cookie sheet, baking as directed. The only modification I made to the recipe was adding probably 1tsp of cornstarch to keep the cookies from being so delicate they’d fall apart in transit.
These cookies are so very good – they’re melt-in-your-mouth, jump-back-&-kiss-yourself good. If you’re interested, the recipe can be found here and I highly recommend making them. Aside from the long mixing time (which really isn’t that long) they come together quickly and extremely easily. If you don’t have a pastry bag, no worries, just put the creamy batter into a big plastic bag and snip off a corner. I’m confident you can make a beautifully simple drop cookie that way and top them with sprinkles or whatever you like. However you do it, they’ll be fantastic!
Have a delicious day,
OHHHHHH… that looks suuuper nice! I bet they taste awesome too!
Your pictures look soooo delicate and sweet. Hopefully I can give
them a try sometime. That melt in your mouth comment makes me
want to start right now!
Those are very pretty!!
Look so pretty and delicious!
These look beautiful Nice job! Bet they are delicious
Hi Marlena:
Wow, thanks for the plug. I want to let you know I was pretty amazed with the traffic link that came from your site.
Ben
I love piped cookies and yours look absolutely delightful!
These look as though they would melt in your mouth! Lovely!
Those look so delicious and buttery. Thanks for sharing.
Your cookies look so wonderful. I tried making them and mine just melted. I’m not sure what I did wrong.
Sylvia,
Did you add the cornstarch? That gives mine a little extra something that keeps them from being too ultra-delicate. Other than that, I can’t think of anything. I know I kept the mixer on for a long long time… seemingly forever… to get the ‘whipped cream’ texture of the batter.
Thanks for stopping by!
I must admit that I did not add the cornstarch even though it was one of your suggestions. I can say that the batter was pretty scrumtious, not that I eat batter…
Love your site, I made your chocolate cupcakes, I topped them with coconut frosting though. They were a big hit at girls’ night.
Help! I followed the directions posted and mine all melted too. Not just a little bit—they where pretty and piped when I popped them in the oven and within a few minutes they melted into flat as a crepe puddles and crisped into greasy wafers :(
What did I do wrong? Is 325 the correct temp? Should my butter be totally room temp? Is “soft” butter a different formula than regular room temp butter?
Any suggestions would be much appreciated.