Whipped shortbread cookies are light as air with a delicious buttery flavor. They melt in your mouth because they’re so soft, and only require a few simple ingredients. Learn all the tricks for making this classic holiday cookie recipe.
Shortbread is much a creation leisure direction. Oily, scrumptious, and not too saccharine - it's the form of creation that reminds you of your grannie. What I especially hump nearly whipped shortbread cookies is that they're supernumerary little and melt in your voice. So I figured it was quantify to assets my recipe for whipped shortbread.
Whipped shortbread cookies are lightsome as air with a toothsome fulsome flavor. They flux in your interpreter because they're so low, and only enjoin a few soul ingredients.
Ingredients
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- sprinkles
Instructions
- Preheat the oven to 300F degrees and line cookie sheets with parchment paper or baking mats.
- In a large bowl beat the butter and powdered sugar until very fluffy and aerated (at least 5 minutes.
- Mix in the flour, cornstarch, salt and vanilla extract.
- Dust your hands with cornstarch, then form the dough into balls about 2 teaspoons to 1 tablespoon in size.
- Place on the lined cookie sheets and press down the top of each cookie with the tines of a fork dipped in cornstarch (this prevents sticking). Add a few sprinkles to the top of each cookie.
- Bake for 12-15 minutes, or until the tops look set.
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