Best Whipped shortbread cookies


Ingredients
  • 1 1/3 cups all-purpose flour
  • 3 tbsp cornstarch
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup icing sugar
  • 1 tbsp milk
  • 1 tsp vanilla

Instructions
  1. PREHEAT oven to 325F. Line 2 baking sheets with parchment.
  2. WHISK flour, cornstarch and salt in a bowl.
  3. BEAT butter and sugar in a large bowl using an electric mixer on medium-high until very fluffy and aerated, 4 to 5 min, scraping sides and bottom of bowl. Add milk and vanilla and beat for 1 min.
  4. SIFT in half of the flour mixture, then fold in with a spatula until just combined. Repeat. Spoon half of the shortbread batter into a piping bag fitted with a large, open star tip.
  5. PIPE batter into 1 1/2-in.-wide rosettes, 1 in. apart, on a prepared sheet.
  6. BAKE shortbread until edges are lightly browned, 15 to 16 min. Let cool for 3 min, then transfer to a rack to cool. Repeat with remaining batter.

This article and recipe adapted from this site

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