A light and simple, melt in your mouth shortbread cookie. Egg-free for those with allergies. Garnish with pastel candy sprinkles for an easy Easter treat.
Easter 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.
Happy Easter wishes to all!