Whipped Shortbread Butter Cookies (Print Version)
# Ingredients:
01 -
1 cup unsalted butter (softened, 2 sticks)
02 -
1 ¾ cup all-purpose flour (210 grams), plus extra for dusting fork
03 -
⅔ cup powdered sugar (75 grams)
04 -
½ cup cornstarch (70 grams)
05 -
¼ teaspoon salt
06 -
1 teaspoon vanilla extract
07 -
Nonpareil sprinkles (optional)
# Instructions:
01 -
Preheat oven to 325°F. Line 2 cookie sheets with parchment paper.
02 -
In a large bowl, cream the butter with an electric mixer until smooth. Set aside.
03 -
In a separate medium bowl, whisk together the flour, powdered sugar, cornstarch, and salt.
04 -
Pour half of the flour mixture into the bowl with the butter and vanilla extract, mixing until combined. Add the remaining dry ingredients and mix at medium speed for at least 2 minutes, until the dough is thick and fluffy.
05 -
Use a medium cookie scoop (about 1 ½ tablespoons) to portion the dough. Roll each portion into a tight ball between your palms. Place the balls on the parchment-lined cookie sheets, spacing them 2 inches apart.
06 -
Lightly press the back of a fork into the top of each cookie, dipping the fork in extra flour to prevent sticking. Add sprinkles to the tops of the cookies if desired.
07 -
Bake one cookie sheet at a time for 15 minutes, or until the cookies puff up and the tops are dry.
08 -
Allow the cookies to cool completely on the cookie sheets before serving.