Whipped Shortbread Cookies

Prep time: 35 minutes Servings: 36
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Addictive holiday cookie alert - lactose-free whipped shortbread cookies. Everything you love about shortbread, but a little thicker and a little lighter. With all of the buttery taste, none of the lactose. Option for raspberry jam + slivered almond topping - a must-try! Inspired by

Green Valley
  1. 1 cup of softened Green Valley Lactose-Free Butter
  2. 1 ½ cups flour
  3. ½ cup powdered sugar
  4. 1 cup crystalized sugar
  5. optional: ¼ cup raspberry jam
  6. optional: ¼ cup slivered almonds
  1. Preheat oven to 350 degrees F
  2. Mix all of the butter, flour, and powdered sugar with an electric mixer until super light and fluffy.
  3. Take mixture in spoon-sized amounts, roll into a ball. Then take any flat house-hold item (bottom of bottle or spatula) and flatten each cookie on top, half-way. Then roll the sides of all cookies into white coarse sugar crystals and place onto wax-paper covered baking tray, a few inches apart to account for expansion.
  4. Bake for 15 minutes (or until bottoms of cookies appear golden, up to 3 additional minutes).
  5. Once cooled, if desired, place a dollop (about 1/2 teaspoon of raspberry jam on top of the cookie and make a little well shape with the bottom of spoon. Sprinkle slivered almonds on top and eat up!
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