Maria
RECIPE :
Whipped Shortbread Cookies
INGREDIENTS:
- 1 ½ Cups Butter at Room Temperature , salted
- ¾ Cup Confectioners’ Sugar
- 2 ¼ Cups All Purpose Flour
- ¾ Cup Cornstarch
Flavorings and Toppings: (optional but delish)
- 2 teaspoon Pure vanilla extract or Lemon extract or Orange extract
- ¼ Cup Sprinkles (of choice) (non-pareils is my personal choice)
INSTRUCTIONS:
- In a large mixing bowl, beat butter and confectioners’ sugar for 3-4 minutes. Ensure thorough beating for a light-textured cookie. Add flavorings at this point, if desired, and mix well.
- Add sifted flour and cornstarch to the bowl, beating only until combined.
- Scoop and roll the dough into 36 equal-sized cookie balls. Place the dough balls on a pre-lined baking tray or a large plate coated with a little flour to prevent sticking. Press the tops with a fork dipped in cornstarch/flour and add sprinkles.
- Chill the dough balls in the refrigerator for about 2 hours or until very firm to touch. To expedite the process, you can place the dough balls in the freezer until firm.
- Allow the chilled dough balls to stay in the fridge or freezer while preheating the oven. Typically, I bake 12 cookies on a tray at a time.
- Preheat the oven to 300°F when ready to bake. Bake the cookies for 19-20 minutes or until their tops look set.
- Allow the cookies to cool on the baking tray.
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