Simple to make shortbread cookies made festive with Valentine sprinkles. So much easier than rolling, cutting out, and frosting regular sugar cookies.
The dough is quick to make with no chilling or rolling required. The addition of cornstarch to the cookie dough helps these to melt in your mouth.
Valentine Whipped Shortbread Cookies
2 cups unsalted butter, softened
1 cup powdered sugar
3 cups flour
½ cup cornstarch
½ tsp salt
1 Tbs vanilla extract
Preheat oven to 300°F. Line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, beat butter and powdered sugar until very light and fluffy, at least 5 minutes. Beat in vanilla. Beat in flour, cornstarch, and salt.
Using a small cookie scoop, place level scoops on baking sheets, about 2” apart (I can get 20 cookies on a baking sheet). Rub your hands with a small amount of cornstarch, and then roll scoops of dough into 1” balls; return to baking sheet. Press each dough ball with the tines of a fork dipped in cornstarch, to flatten slightly. Dust the tops of the cookies with candied sprinkles.
Bake for 14-15 minutes, or until baked through. Cookies will still look very pale. Don’t overbake. Cool on wire racks.
Makes about 5 dozen small cookies.