Chocolate Whipped Shortbread, luxurious melt in your mouth shortbread cookies, crumbly, soft, chocolaty and not too sweet. With a delightful topping: a sour cherry to bring some freshness, or a crunchy pecan for the nut lovers.
- 1 cup salted butter, room temperature
- 3/4 cup icing (confectioners) sugar
- 1/3 cup unsweetened cocoa powder, sifted
- 1 and 1/4 cups all purpose flour (I used type 00)
- sour cherries in syrup, pitted and drained (or maraschino cherries. or candied cherries)
- Pre-heat oven to 275° F and get 2 baking sheets ready (you will need to bake the cookies in 2 batches).
- Drain and remove pits from sour cherries and set aside.
- In a large bowl, using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, whip the butter with the icing (confectioner) sugar, and cocoa on medium speed until thoroughly combined.
- Add flour, slowly and gradually, beating constantly, until all incorporated.
- Whip the mixture for about 6 minutes, scraping the sides and bottom with a spatula once in a while.
- Use an ice cream scoop or a tablespoon to scoop the dough onto the ungreased baking sheets. Cool in the refrigerator for about 10 minutes before placing in the oven. Place a sour cherry (or pecan, or maraschino cherry) on top of each cookie.
- Bake the cookies for about 30 minutes.
- Remove from the oven and let cool completely on the baking sheets before placing them on a rack.
- Store at room temperature for 2-3 days in a closed container, share with friends, or freeze the cookies, wrapped in plastic, in a closed container.