Quick, easy and pretty…buttery and melt-in-your-mouth whipped shortbread. Perfect texture for working with your cookie press! You can achieve the look in the photo by piping out the cookies with a large piping bag. Decorate by adding food coloring, candied cherries, or sprinkles!
Ingredients
1 pound butter
1 cup powdered sugar
1 teaspoon vanilla
pinch salt
1/2 cup cornstarch
3 cups all-purpose flour
Directions
- Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet (not pictured). Alternately, place in piping bag fitted with a large fluted tip and pipe onto a cool baking sheet (pictured). Decorate with candied cherries or dragées if desired (not pictured). Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.
Notes
- Dress these up by pressing a half a candied cherry in the middle, or decorate with colored sugars or sprinkles.