|by Jann Johnson|
Not just for teatime anymore, this tasty Scottish cousin to our old friend biscotti is as delicious savory as sweet--and a snap to make.
1 - 10 of 58 for whipped shortbread
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Using a heavy-duty mixer, beat butter on medium speed until light and fluffy. Gradually add dry ingredients, beating constantly until well blended. ...
Beat until fluffy. Add 3 cups flour. Mix well and drop by spoonfuls onto cookie sheet. Bake at 325 degrees for 15 minutes.
Beat butter and butter hard until it stands in tall peaks. Add powdered sugar, cornstarch, flour, vanilla and almond extract. Mix well. Roll into 1 ...
Cream butter well. ... Beat until like whipped cream. Drop by ... Bake at 250 degrees for 10-15 minutes until very lightly browned. Makes about 4 dozen.
Cream butter and sugar in mixer until very fluffy. Add flour and beat 10 minutes at high speed. Drop by teaspoonful on ungreased cookie sheet. Top ...
Whip butter until fluffy. Add dry ... Whip 10 minutes. Bake in square pan at 325 to 350 degrees until lightly brown. Mark lightly in squares before baking.
Add 1 1/2 ... tub of Cool Whip. Spread mixture ... remaining Cool Whip as pie topping. Enjoy! Cook's Note: For extra chocolate flavor, use an Oreo Pie Crust!
Prepare the pudding ... of the Cool Whip (reserve the rest) ... cookies each over each serving and put one whole cookie in the center of each for decoration.
Combine the butter, ... refrigerator to set. Whip the cream until ... Decorate the cheesecake with piped cream and chocolate curls before serving. Serves 6.
Rinse strawberries and ... vanilla ice cream, Redi-Whip and one lemon shortbread cookie. Enjoy! *Please note ... is for 24 servings, great for cook-outs*
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