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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Whipped Shortbread Cookies Recipe

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This recipe for Whipped Shortbread Cookies is from Mikes Make Memories Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
1 ½ cups all-purpose flour
½ cup icing sugar or 1/2 cup powdered sugar
1 teaspoon vanilla extract (optional)
¼ cup red maraschino cherry
¼ cup green maraschino cherry
Directions:
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
Prepare cookie sheets with parchment paper.

Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.

Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.

Bake in preheated 350 F oven for 13 to 15 minutes or until the bottom of cookies are lightly browned, DO NOT OVERBAKE.

Remove from oven and let cool on cookie sheet for about 5 minutes then transfer onto wire racks to finish cooling.

 

 

 

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