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Uncle Bill’s Whipped Shortbread Cookies


  • 1cup butter, softened
  • 1 1⁄2cups all-purpose flour
  • 1⁄2cup icing sugar or 1⁄2 cup powdered sugar
  • 1teaspoon vanilla extract (optional)
  • 1⁄4cup red maraschino cherry
  • 1⁄4cup green maraschino cherry


  • 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 bottom of cookies are lightly browned, DO NOT OVERBAKE.
  • Remove from oven and let cool on cookie sheet for about 5 minutes.
  • Transfer onto wire racks to finish cooling.
  • Store in a container with a lid and separate each layer with wax paper.
  • NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
  • Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
  • A thumbprint in the cookie, filled with your choice of jam is very tasty.
  • It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.


  • bert

    Bill, these were just super easy to make. I had them done and cooling on my counter in no time at all. Instead of the cherries, I just used Christmas sprinkles. They are, as you said, melt in your mouth. I’ll be making these again. Thanks for the recipe!

  • knaylor76

    Bill, I must tell you… these are the best. I made them all at tablespoon size, left 1/3 plain, 1/3 strawberry jam, 1/3 blueberry jam. They took 13 minutes to be cooked beautifully. Thanks. Oh yeah, I also opted to use the 1 tsp of Vanilla.

  • gibblet

    Pure and simple perfection!!! I did recipe as written and these cookies were wonderful. Thank you so much for sharing.

  • Jaudon

    Oh, yum! These have that true shortbread, melt in your mouth flavor I was looking for! I reduced the sugar a bit, and made the cookies very small. I made little sandwiches out of them with leftover dark chocolate icing, and they are SOO good! 10 minutes exactly, and they were cooked perfectly. These would be really good with almond flavor in them, too. Thanks for the great recipe!

  • Iron Bloomers

    These have got to be the easiest shortbread cookies in the universe! Besides being so easy they are a taste of Heaven, a melt in your mouth cookie. These will be a regular around here; especially on the Holiday table!

  • sunny_day

    These cookies are so delicious. As well as really tasty, they are the simplest cookies I have ever made. 10 minutes in the oven and my cookies were ready to come out. Do try!

  • Mel…

    I used this recipe as a base for my own Earl Grey shortbread, and it worked wonderfully well. I substituted granulated sugar and added 1 tbs. ground Earl Grey tea leaves, 1/2 tsp. almond extract, 1 tsp. vanilla extract and a dash of nutmeg, and ommitted the cherries. thanks for the recipe!!!

  • canadianeh93

    I have NEVER made a more perfect cookie, ever! I have tried over and over to make shortbread and they either crumble or I have to scoop them off the cookie sheet. These were perfect. They stayed formed and they didn’t get hard or spread all over the sheet. I didn’t have parchment so i just used the cookie sheet (not dark) and baked for 10 minutes. Perfection! My husband thanks you! 😉 The rest of the batch is still in the oven. I don’t think they will make the deepfreeze for Christmas time.

  • Len23

    These are soo yummy, even DH is devouring them and he’s not a big sweets or cookie person. Actually asked me if they were ‘bad’ for you, hehe. The only issue I had is that these were perfectly done after 9 minutes, so *definitely* keep an eye on your first batch (I did after someone else’s review said they only needed 10 minutes) to get the timing right. Beautiful perfect taste-of-christmas cookies!

  • Brianna Storer

    These cookies really do melt in your mouth. They are sinfully good and so easy. With a small cookie scoop, I made 22 cookies. In my oven, they were done in 11 minutes.<br/><br/>UPDATE 12/2013: I am still making these every year. Only now I make them with honey as I no longer eat refined sugar. I was nervous, but they turned out perfectly. I use half as much honey as sugar and add a smidge of baking soda. I still use my small cookie scoop and they are still done in 11 minutes. They are a bit firmer than those made with powdered sugar, but that is a benefit if you need a sturdier cookie. And now I can share them with far away friends! Also, as with many other recipes using honey, I reduce the oven temperature 25 degrees to 325. This recipe continues to bless my family every Christmas and with the honey version I can enjoy them as well. I can't thank you enough Uncle Bill!