This was a big family favourite over the holidays in our house. It almost wasn’t Christmas without a batch of mom’s / grandma’s whipped shortbread. In fact, I had no idea until I was well into adulthood that there was any other kind of shortbread.
- 2 cups Earth balance, cold
- 3 1/2 cups flour
- 1 1/4 – 1 1/2 cups icing sugar
Yield: approx 2 dozen cookies
Preheat oven to 350o.
Cream the Earth balance. Grandma’s recipe calls for creaming it from room temperature but I find that Earth Balance performs better in this recipe cold.
Next, mix in the dry ingredients gradually, 1 cup at a time. Once all ingredients are incorporated, beat at medium speed for a few minutes. Roll into smooth balls in your hand and bake for 18-25 mins or until the bottom and edges turns lightly golden.
You can use a piping bag to give the cookies a whipped shape.
As an alternative, you can roll the dough into balls and place on your cookie sheet, pressing a half candied cherry in the centre.