Preheat oven to 350°F (167°C), line cookie sheet with parchment paper.
In a mixing bowl beat butter with an electric mixer until soft; add sifted icing sugar and beat until combined (about 4-5 minutes on high). Slowly add Kinnikinnick All Purpose Flour Blend and mix until light and fluffy (8-10 minutes on Med-High).
Spoon or pipe batter onto prepared cookie sheets, spacing cookies about 2 inches apart. Top with your favorite topping (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. Yields: 48 (1 ½ “) Piped Cookies.
Tips & Variations
These cookies are extremely fragile so 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.