This is a family favorite! These shortbread cookies are so tender, they will melt in your mouth, like little clouds of buttery sweet deliciousness. They are like nothing you have every tasted. My mom made these every year. The secret is in the time you beat the ingredients. Three simple ingredients plus the cherries. Super simple, but a delight.
Whipped Cherry Shortbread Cookies
1/2 C butter – No Substitutions
1/2 C powdered sugar
1 1/2 C flour
1/4 C candied cherries in red and green – cut in quarters
Combine the three ingredients in a mixer and beat together for 10 minutes on medium to high speed. Just set the timer and let your mixer to the work. Scrape the bowl down once or twice during the mixing time, but don’t cut the time. That is how you get the light, melt in your mouth texture.
Next, put the dough in a pastry bag and pipe the cookies with a large 1M tip. You can also just spoon out the dough by the teaspoon full onto a cookie sheet. I never grease my cookie sheets and these cookies have a lot of butter in them. They will not stick if you use good quality pans.
Bake cookies at 350F for 12 minutes or just lightly browned at the edges.
Enjoy! These will freeze well. Should make 4 dozen cookies.