Instant Whipped Shortbread

(from Betty’s recipe box)

Categories: Bars and Cookies

Ingredients

  • 1 3/4 c instant blending flour
  • 1/2 c sifted icing sugar
  • 1 c soft butter
  • maraschino cherries

Directions

  1. Pour instant flour into dry measuring cup. Level off and pour onto waxed paper. Add icing sugar; stir well to blend. Cream butter thoroughly in small mixer bowl. Mix in blended dry ingredients gradually, using low speed on electric mixer; then beat at medium speed for a few seconds. Use dough as directed below.

  2. Place on ungreased baking sheets. Bake at 350 degrees F./ for 15-18 minutes. Let cool a dew seconds before removing to wire rack.

  3. DROP SHORTBREAD: Drop dough by teaspoonfuls. Decorate with pieces of maraschino cherries. Bake as directed.

  4. SHAPED SHORTBREAD: Roll dough into 1 inch balls. Treat as follows:

  5. Flatten with floured fork. Decorate if desired. Bake as directed.

  6. Roll balls in finely chopped nuts and flatten with bottom of glass which has been greased and floured. Bake as directed.

  7. Roll balls in finely chopped nuts. Make a cavity in each with thumb and fill with jam or jelly. Bake as directed.

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