Best whipped shortbread cookies: egg free and nut free
Ingredients
- 1/2 Cup salted Butter (1 stick/8tbsps)
- 6 Tablespoons Powdered sugar (1/4C plus 2 tablespoons)
- 3/4 Teaspoon Vanilla extract
- 3/4Cup plus 1 tablespoon all-purpose flour
- 1/4 Cup Cornstarch
- granulated sugar and/or sprinkles/non pareils
Instructions
- In a medium glass mixing bowl, beat the butter and powdered sugar for several minutes (4-7) until light in color and an airy texture. The look and consistency will be similar to buttercream. Add in the vanilla and mix until combined. A hand mixer can be used or a stand mixer.
- In a separate smaller bowl, sift flour, and cornstarch, (sifting is optional but I feel it results in a smoother cookie) YMMV. Whisk the dry ingredients and mix into the wet ingredients in batches using your 1/4C measuring device. Do not add it all at once or it’ll be a mess!
- Cover well with plastic, and refrigerate for 2 hours. Sealing it will make sure your cookies don’t pick up any of the ‘fridge smells and tastes’.
- Preheat oven to 325℉, line a cookie sheet with parchment and set aside. Scoop out dough and roll into balls around 1.5 inches in size, and place on cookie sheet. Using a fork, gently press the underside of the tines into the cookie, and fill the crevices with a sprinkle of granulated sugar or nonpareils.Bake 10-15 minutes, watching them closely. The bottoms will begin to turn a golden color but the tops will still appear white. Allow to cool completely on the pan! If you move them while warm, they might fall apart.
Notes
Tips, Tricks and substitutions
*This recipe makes about 12-16 cookies depending on the size you make them. Recipe can be easily doubled.