Whipped Shortbread Cookies

Preheat the oven to 325ºF.

In the bowl of your stand mixer, combine butter, icing sugar, and flour. Using the whisk attachment, mix on medium-high speed for several minutes until fully incorporated. Turn the mixer to high speed and whip the batter for 10 minutes until it is very, very light and fluffy, scraping down the sides of the bowl every minute.

Using a pastry bag fitted with a #1M star tip, or a cookie press, pipe cookies (about 1-1/2″ to 2″ diameter) on a parchment-lined baking sheet. Cut the cherries in half and place half of the cherry in the center of a cookie so it resembles a flower. If you are using candy dragées, drop 3 to 5 in the center of each cookie.

Bake for 15–16 minutes, or until the bottom begins to brown slightly around the edges. Remove from the oven and place the baking sheet on a wire rack to cool completely.

Pack carefully to freeze. Freezes well.