205 Reviews of Uncle Bill's Whipped Shortbread Cookies

From: bert

On Dec 3, 2002

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!

From: sunny_day

On Apr 7, 2003

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!

From: truebrit

On Dec 6, 2004

Uncle Bill, these were superb!!! Really tender and buttery. I added 1/2 teaspoon of almond extract, as almond and cherries go together so well, and also because I use almond extract in a lot of Christmas desserts. (These cookies were for a Christmas bake sale.) I baked them for 10 minutes, which was just enough for them to be very lightly browned underneath, and set. Instead of spooning them onto a cookie sheet, I rolled pieces of the dough into balls, and then placed them on the sheet, topping each one with half a cherry. Rolling them first gave them a uniform, round appearance, and the texture of the dough was firm enough that it didn't need to chill before rolling. These were so good that once I tasted one, I had to bake another batch! Just as Bill promised, these are so melt-in-your-mouth delicious, and so quick to make. If you like shortbread, you have to try these cookies!

From: Soup Fly *

On Dec 15, 2004

Incredibly easy and delicious! Instead of cherries I put a dab of jam in the center of each cookie - some strawberry, some apricot. They look beautiful and will be a nice addition to my holiday tray. That is, IF I can keep DH from eating them all tonight. I made the cookies a bit small and got exactly 4 dozen.

From: Len23

On Dec 7, 2003

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!

From: Jociecee

On Dec 17, 2003

These coookies are delicious! They have a buttery, mild flavor and are truly melt in your mouth cookies. I omitted the cherries and made them plain and they were very tasty. I whipped up a batch this morning to include in the twins' lunch. Maybe I need to check my oven's temperature, but my cookies were done to perfection in 9-10 minutes. I will definitely be making these cookies again.

From: Elmolvsu

On Dec 15, 2003

These cookies came out of the oven very soft and moist, and they practically melted in your mouth. They were also super easy to make. I think they could use a little flavor boost like some lemon or orange zest. However, they were quite yummy just the way they were.

From: Chicagopm

On Dec 20, 2003

These cookies are verrry good!! They have to be the most tender cookies I've ever made. I didn't use cherries for the top. I sprinkled some colored sugar on the cookies before baking to give them a little color (for the cookie trays). Thank you for the recipe!

From: @ngdarlen

On Dec 20, 2004

These are great. I rolled them into balls and placed a cherry in the center of each cookie, pressed it down a little and baked. I added some rasberry preserves to some but I like the cherry on top the best for appearance. I also drizzled some white chocolate over the top to make them more festive looking for my cookie gifts. This recipe is a keeper and it is amazingly easy to make and bake.

From: brightdawn1891

On Oct 3, 2007

These were simple and the best shortbread cookie I've ever tasted. This was my first time making shortbread cookies and they turned out beautifully. I made thumb-pressed cookies with the dough and put a dollop of apricot/pineapple preserves in the center of each instead of the maraschino cherries. The jam in the center really turn a shortbread cookie, which can be hard and dry, into a soft, sweet, melt in your mouth flavor explosion. This recipe is just too good not to add it to my collection. The base is so simple that the possibilities are endless with this versatile cookie. Next time I may dip each cookie halfway in dark chocolate, use strawberry preserves instead of apricot, and maybe eve put a whole pecan in the center. Come Christmas, some of these cookies will get to each of my friends and family. Thank you Uncle Bill!