Whipped shortbread cookies Recipe

Name: Whipped shortbread cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 26 to 28 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

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

	PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 26 to 28 cookies

Instructions

PREHEAT oven to 325F.
Line 2 baking sheets with parchment.
WHISK flour, cornstarch and salt in a bowl.
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.
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.
PIPE batter into 1 1/2-in.-wide rosettes, 1 in. apart, on a prepared sheet.
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.