Step 5: Whip the Dough:
- Using an electric mixer, beat the dough on medium to high speed for about 5-7 minutes until it becomes light and airy.
Step 6: Shape the Cookies:
- Drop rounded teaspoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
- Optionally, press a maraschino cherry half or place a chocolate chip on top of each cookie.
Step 7: Bake:
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Step 8: Cool:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- Handling the Dough: Be gentle with the dough; the goal is to create a light and delicate texture.
- Decorations: You can press a fork into the tops of the cookies, or use a cookie press for different shapes. Get creative with decorations.
- Storage: Store the cooled cookies in an airtight container to maintain their freshness.
These whipped shortbread cookies are perfect for holidays, tea time, or any occasion where you want to enjoy a classic, buttery treat. Their light and crumbly texture make them irresistible. Enjoy!