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Whipped Shortbread

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 cookie 12g Total Servings: 48

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
60
Fat / Lipides
4 g
6%
Saturated / Saturé
3 g
15%
+ Trans / Trans
0g
Cholesterol / Cholestérol
10mg
3%
Sodium / Sodium
35mg
1%
Carbohydrate / Glucides
7g
2%
Fibre / Fibres
0g
0%
Sugars / Sucres
2g
Protein / Protéines
0g

10%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 cookie 12g Total Servings: 48

Amount Per Serving
Calories 
60
Calories from Fat 
36
% Daily Value *
Total Fat 
4 g
6%
Saturated Fat 
3 g
15%
+ Trans 
0g
Cholesterol 
10mg
3%
Sodium 
35mg
1%
Total Carbohydrates 
7g
2%
Fiber  
0g
0%
Sugars
2g
Protein 
0g

Vitamin A 10% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


Prep time

25 mins
Cook time

15 mins
Total time

40 mins

Ingredients 

1½ cups Kinnikinnick All Purpose Flour Blend (310 g)

½ cup icing sugar - sifted (75 g)

1 cup unsalted butter - room temperature (227 g) 

Optional: assorted toppings/chocolate for dipping

Directions

Cookie Batter

  1. Preheat oven to 350°F (167°C). Line 2 baking trays with parchment paper. Set aside.
  2. In a mixing bowl, mix butter with an electric mixer until soft. 
  3. Add sifted icing sugar and mix until combined (approx. 4 - 5 minutes) on high speed. Scrape down bowl during mixing.
  4. Slowly add Kinnikinnick All Purpose Flour Blend and mix until light and fluffy (approx. 8 - 10 minutes) on medium-high. Scrape down bowl during mixing.

Assembly

  1. Spoon or pipe Cookie Batter onto parchment lined baking trays, spacing cookies about 2 inches apart.
  2. Optional: Top with your favorite toppings (maraschino cherries, almonds or chocolate).
  3. Bake for 12 - 15 minutes in preheated oven.
  4. Remove from oven and let cool on pan for 5 - 7 minutes prior to moving to cooling rack.
  5. Optional: Dip Whipped Shortbread Cookies in melted chocolate. Let chocolate set before storing in an air-tight container

Yields 48 cookies


Tips & Variations

  • These cookies are extremely fragile. It is important to let them cool completely on the pan prior to moving to a cooling rack.
  • Always pipe or scoop cookies on cool pans. The high ratio of butter will melt and spread on a hot pan before they have a chance to set up in the oven.
  • Make sure to whip the mixture until it’s light and fluffy. This is a whipped cookie and requires a long mixing time to achieve desired texture.
  • Store baked shortbread cookies in an air-tight container with parchment between each layer.

 

Stock up your pantry

All Purpose Flour Blend Retail Bulk

It's better in bulk. Gluten-free All Purpose Flour you can use as one-to-one replacement for regular flour in your favourite recipes. Perfect for gluten-free breads, desserts and savoury dishes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.
Weight: 4 x 454g/ 16oz.
Gross Wt 2.13 Kg, 4.69 lbs

All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. OUT OF STOCK
Weight: 454g/ 16oz
Qty/Pkg: By Wt.