(12-15-2014, 01:52 AM)Shadow Wrote:(12-15-2014, 01:47 AM)UniqueStranger Wrote: Let us know how the whipped batter works, because if I can whip up a batter quickly - with excellent results - then I will be more apt to start baking again.
Oh my gosh, it's the best recipe ever.
½ cup of salted butter
½ cup of hard margarine
½ cup of icing sugar
1½ cups of flour
Try Premium Almond Paste in This Recipe.
Whip the margarine, butter and icing sugar together well. You can use all butter for sure,then it is a shortbread for the purist.
Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.
Start the mixer and slowly add in the flour, until it has all been added in.
Then you can proceed to let your mixer do all the work for you and whip it for 6 minutes. You are wanting lighter than air shortbread here.
Using a small cookie scoop, scoop the dough out onto an ungreased baking sheet. Top with sprinkles or a piece of Christmas cherry.
Bake them in a 275 degree oven for about 30-35 minutes you want to dry out shortbread in essence, not bake it, thus the low temperature.
(If you have a warm kitchen or live in a warm climate, cool the cookies in the fridge then bake. They won't flatten out)
I love this recipe. I put the cookies in the freezer for 10 minutes or so to cool before going in the oven.
Why margarine? I don't like margarine! Why not butter?