Beautiful and appealing to the eye, These cookies melt in your mouth. This is the ultimate shortbread cookie. A real treat for sure. The trick to this recipe is to have your butter soft and whip it! Whip it real good!
While living in Inuvik, located in Canada’s Arctic, I met a wonderful lady Barb Coote. Not only was she the receptionist at the hair salon I worked at at the time. She was everybody’s friend. Well known for her baking and sewing skills, Barb would seem to have a solution to any of our problems. Our Inuvik Mom we called her. A very special Lady indeed. I was fortunate enough that she passed along this recipe before I moved back home to Newfoundland.
Inuvik is a wonderful place such diverse culture, The people, the land, the animals, the aurora borealis aka Northern lights, I could go on. They even have real reindeer for their annual Santa Clause parade. I Love it.
Tropicana visited once. They thought they would bring some sunlight to the darkness. It was spectacular. I’ll share a video below. I remember I was on my way to work when they were setting up. We even got some free Orange juice which was a pretty big deal in Inuvik. Especially when your paying about $20 for a 2 liter. It still brings a tear to my eye Every time.
How to make these ultimate 4 ingredient shortbread. Well actually 5 if you count the cherries.
Ingredients:
- 1 lbs real butter softened
- 1 cup icing sugar
- 1cup cornstarch
- 2 cups of flour
Method:
Whip softened butter for about 3 minutes combine other dry ingredients in a separate bowl and add to the butter. Whip Whip Whip with your mixer until you have a thick dough. Pipe onto parchment lined cookie sheet or roll into balls and flatten with a fork. Bake at 350 for 10-12 mins. Immediately place cherry in center while hot. cool on tray. Enjoy!
https://www.youtube.com/watch?v=KLX-h2Tks6A&t=367s
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Beauty and the Bay 
Yum, these sound incredible! Christmas shortbread is a tradition in my family too but we never pipe ours like that. I am thinking we should this year because they look amazing! Thank you for sharing 🙂
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Your welcome enjoy 😉
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Can these freeze well?
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Yes they freeze very well I always make them ahead of time 😊
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These look delicious. How many cookies should the recipe make?
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Thank you if I recall correctly about 2 dozen 😊
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Almost every shortbread recipe I try, the cookies spread into oily blobs. Do you have any tricks to make sure that doesn’t haller, as yours look perfect!
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Hi there be sure to use unsalted butter and try cooling the cookies before you bake them. Once you have them on the tray simply put them in the refrigerator for maybe 30 minutes and then put them in the preheated oven. Make sure you’re using about 2 inch space in between cookies, good luck and happy baking
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Hello,
can u tell me how u get the dough to have that twist look to it?
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Hi there, I just use the piping bag
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What size piping tip do you use?
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I’ll try to find the size for you it was much bigger than a 1M
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is the dough hard to pipe out into the parchment paper
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Hi there a good trick someone told me after is to put a little tiny bit of the dough underneath the parchment. It’ll keep it stuck to the pan while you’re piping.
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unfortunately mine came out so flat.
I turned all the ingredients into grams and the flour equalled 240gm or 2 cups. 2 cups is a whole lot more than 240gms
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Sorry to hear that you could try adding an extra 2 tbsp of flour and chilling the dough first They usually turn out great everytime your calculations might have been off we use cups here.
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pipping was hard
I use a cookie scoop they went flat😏
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Hi hi there if you whip them even a little bit longer, it helps but I agree a cookie scoop is quick and easy. The piping bag is just fancy.
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You say whip whip whip, but how long and at what speed on the mixer.
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Hi use low-med speed it varies can take 5 minutes just keep whipping until it gets a consistency that you think you could pipe
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what kind of cherries did you use? Maraschino or candied?
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I used candied, but you can use maraschino as well as long as you try the excess liquid off in a paper towel before placing in centre
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A cup of flour can weigh 120-127 grams, so a total of 240-257 grams equals 2 cups.
To help the cookies from spreading, make sure they are chilled and your piped dough is tall.
I hope these suggestions can help.
I loved the video, Julie. It is always great to see smiling faces.
Thank you for your recipe.
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Your welcome thanks for the suggestions. They are great most Newfoundlanders would never measure with a weight scale, just a cup measure and sometimes even a coffee mug happy you enjoyed the video merry Christmas and happy baking
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