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Whipped Shortbread

Nutrition Facts Canadian

1 cookie 12g Total Servings: 48

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides

4 g

Saturated / Saturé

3 g

15%

+ Trans / Trans

Cholesterol / Cholestérol

10mg

Sodium / Sodium

35mg

Carbohydrate / Glucides

Fibre / Fibres

Sugars / Sucres

Protein / Protéines

10%

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 cookie 12g Total Servings: 48

Amount Per Serving

Calories

Calories from Fat

% Daily Value ^*

Total Fat

4 g

Saturated Fat

3 g

15%

+ Trans

Cholesterol

10mg

Sodium

35mg

Total Carbohydrates

Fiber

Sugars

Protein

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

Preheat oven to 350°F (167°C). Line 2 baking trays with parchment paper. Set aside.
In a mixing bowl, mix butter with an electric mixer until soft.
Add sifted icing sugar and mix until combined (approx. 4 - 5 minutes) on high speed. Scrape down bowl during mixing.
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

Spoon or pipe Cookie Batter onto parchment lined baking trays, spacing cookies about 2 inches apart.
Optional: Top with your favorite toppings (maraschino cherries, almonds or chocolate).
Bake for 12 - 15 minutes in preheated oven.
Remove from oven and let cool on pan for 5 - 7 minutes prior to moving to cooling rack.
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.

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