Originally from: http://www.thegoodiegirl.ca/whipped-shortbread-cookies/
Here’s something neat to do with good food so we wanted to post it for you! Bon Appétit!
If you like melt in your mouth shortbreads, then this is the recipe for you. I know a lot of people think their shortbread recipe is light and fluffy, but I promise you – this one is the lightest and fluffiest
of them all!
I’ll tell you why – the secret is in the whipping of the dough. Many shortbread recipes are lovely but firmer, this recipe calls for you to mix the dough for over 10 minutes to make sure it is light and fluffy. After 10 minutes of whipping, that dough is filled with air and the butter is fluffed so when you take a bite, it just melts in your mouth!
These cookies are a tradition for our family at Christmas time – you won’t see a cookie tray without these on it at my house!
Whipped Shortbread Cookies
Adapted from Best of Bridge
Ingredients:
1 cup butter
1 ½ cups flour
½ cup icing sugar
Directions:
Preheat your oven to 350 degrees. Lay out parchment paper over two
cookie sheets.
Combine all three ingredients into an electric mixer and beat on
medium speed for 10 minutes. Every few minutes, scrape down the sides.
Using a teaspoon measure, drop a heaping scoop onto a cookie sheet.
Once you’ve dropped them all, go back with slightly wetted fingers to
polish them up and round the dough balls a bit.
Place a decoration on top if you wish and bake for 7 minutes or until
the edges are just browned. (I actually take mine out before they
brown)
This recipe makes about 3 dozen small cookies.
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This is a regular for us – I bring it to potlucks all the time and change up the recipe a little with new meat or cheese in it. This recipe is not fussy or even fancy, but it is amazingly good! Comfort food is a great way to describe it, whether you want to curl up on a cold wintery night with a plate of it or serve it as a side with pulled pork – the pan is always scraped clean – never any leftovers!
I like it best with bacon, but I’ve also made it with ham or chicken. I suppose you could even throw in some broccoli if you like too.
This is one of my favorite recipes from my new cookbook (well, one of about 140 favorite recipes from my new cookbook—ha! I love food) and I wanted to share it with you because the title sounds very Christmasy AND it happens to be out-of-this-world yummy. It also happens to be a fabulous dish for the freezer: You can make it now, freeze it unbaked, then save it for one of those busy days during Christmastime when you don’t have time to make dinner but your family is banging their forks on the table. 
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and saute it until the onion starts to soften, about 4.992839948 minutes. 
Add some baby spinach…
And cook it, stirring constantly, until it’s lightly wilted, about 2.33049488787 minutes. 
Let it cool a bit, then place the spinach inside a few paper towels and squeeze out as much liquid as you possibly can. 
Give it a rough chop and set it aside. 
Now, back to the skillet you sauteed the spinach in: Turn the heat to medium-low, then melt some butter and sprinkle some flour over the top.
Whisk it together to make a roux, then cook it for a minute or two, stirring gently.
Slowly add milk, whisking out lumps as you go…
And cook it until the white sauce is thickened, about 4 to 5 minutes.
Turn off the heat and add salt and pepper…
And some basil and parsley! Stir it around and set it aside (you can add another 1/4 cup milk if it gets too thick!)
Now you need the cheese mixture! Ricotta, Parmesan, egg, a little more basil and parsley, a little salt and pepper…
Then drop in the spinach…
And stir it in. (And, if you’re me, eat a big spoonful. Raw eggs don’t scare me.)
Now grab some jumbo cooked pasta shells (let ’em cool) and use a spoon to smear the spinach/cheese mixture inside. Stuff ’em generously!
Place ’em seam side down in a 9 x 13 pan, whether it’s foil or ceramic. (Put a little marinara sauce in the bottom of the pan first.)
Pour the rest of the marinara evenly over the shells (but do not spread it into an even layer.)
Then ladle the white sauce over the marinara in a zig-zag/line design.
Finally, sprinkle on some extra Parmesan! You could even top it with mozzarella…but it’s delicious as it is.
If you’re baking it right away, preheat the oven to 375 degrees and bake the shells for 25 to 30 minutes, or until hot and bubbly. (If you’d rather freeze it, cover the pan of unbaked shells tightly with heavy foil and freeze for up to 6 months. Then bake it in a preheated 375 degree oven for 1 hour 30 minutes, then remove the foil and bake for another 10 to 30 minutes more, depending on how frozen it was. Alternatively, you can thaw the pan in the refrigerator for 24 to 48 hours, then bake as directed.)
Serve 2 to 3 shells at a time!
Wowzers.
Wowzers!
Photo: KitchenAid
It’s been almost two months since my cookbook was released, and I have loved hearing from those of you who’ve been enjoying it! Along those lines, it’s been almost four months since my product line was released and that’s been a lot of fun, too. So to celebrate, I’m repeating this fun giveaway I had a few weeks ago! 
One copy of The Pioneer Woman Cooks: Dinnertime! It’s chock full of my classic dinnertime recipes, each with lots of suggested variation and make-ahead tips. This is my favorite of my cookbooks so far, as it answers the daily question “What the heck am I going to make for dinner tonight?”
PW Cast Iron Cookbook Holder. (Pssst. Sorry about the butterfly. I can’t help myself.)
PW Timeless Beauty Dutch Oven. I’m showing it here with the plain black knob, but it comes with a butterfly, too! And more importantly, it matches my cookbook. Ha. 
PW Batter Bowl! One of my favorite items in the whole line. There’s something about polka dots. 
This set of four footed bowls. Use them for cereal, soup, ingredient prep, popcorn…anything goes!
Ahhhh, this butter dish. I love it, and I want you to have one! 
And for fun (and cream), this PW Cow Creamer. Whether you actually use it for cream or you just park it on your windowsill, I promise it’ll make ya smile. 
