Whipped shortbread sounds like an oxymoron. Shortbread is not known for being light and airy. They are typically a dense crumbly cookie that’s wonderfully buttery. So when I saw a recipe for Whipped Shortbread, I was skeptical but intrigued. It’s the same basic ingredients, but the butter and sugar are whipped. I am all over it. I am starting with the basic recipe from Taste of Home. Then I’m going to put my own spin on it to make this a healthier cookie that may make it to your holiday cookie table. Here are the original stats:
Here’s what I changed:
- I swapped out the confectioner’s sugar for the sweetener equivalent.
- I replaced the flour with coconut and almond flour to lower the carbs.
- I lowered the amount of cookies from 96 to 55 to make bigger cookies.
Here are the final stats:
Here is the final recipe:
Lower Carb Whipped Shortbread Cookies
Makes 65 Cookies
- 3 cups butter, softened
- 1-1/2 cups confectioners’ sweetener, sifted
- 1-1/2 cups coconut flour
- 3 cups almond flour
- 1-1/2 cups cornstarch
- In a large bowl, cream butter and confectioners’ sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended.
- With hands lightly dusted with additional cornstarch, roll dough into 2-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork.
- Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.