Sunday, December 10, 2006

Grandma's Scottish Whipped Shortbread

Scottish Whipped Shortbread
(also seen on the Gay Lea Butter wrapper)

1lb. butter, softened
1 cup icing sugar
1/2 cup corn starch
3 cups of pre-sift all purpose white flour
1 teaspoon pure vanilla extract
cherries to decorate

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Cream butter. Sift sugar, starch and flour together. Add to butter with vanilla. Beat with electric mixer until light and fluffy . It takes about 5 minutes to reach the consistancy of whipping cream. Drop by teaspoon full on parchment lined cookie sheets and decorate with 1/8 of a red or green cherry, well drained and patted dry. Bake for 15 minutes, do not allow to brown. They will expand slightly, look dry and be lightly golden around the edges. Remove to cooling racks.

These are very fragile, so they are not one to send in the mail!
They just melt in your mouth and are so simple and old fashioned.
If you can keep them around, they are good keepers. Enjoy!


  1. Oh, they are so pretty!!!! I am printing out the recipe right now! They will be perfect for the cookie gift packages I am making!

  2. Heather . .
    Remember how Gramma W. used to make the pretty ones by using her piping bag? She used the big rosette tip to make them more than just "drops" on the cookie sheet, and they came out looking like snowflakes sometimes.

    And certainly they do "melt in yout mouth". . . why Aero bars dont compare to these at all.

  3. I thought about the piping bag, but I had little helpers you know, and didn't want to get too fancy! Besides, if they are all uniform and perfect, they wouldn't look homemade!

  4. They look delicious! so Pretty I am going to add this to my goodies list! Thanks

  5. Ooh....did someone mention Aero bars?! :0) There is one store we can get them here. So good! Coffee Crisp is another good one!

  6. I tried these tonight...went ahead and piped them from my piping bag, using 325 degree oven (I think my oven runs hot) and they turned out wonderful! I will keep this recipe in my recipe collection. Thank you!


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