If you’re looking for easy-to-read butter cookies, look no further! My butter and melt in your mouth soft whipped Shortbread Cookies covered you.
Ingredients
▢6 Spoonful of butter (room temperature, salted)
▢3 Spoonfuls of confectioner’s sugar
▢1/2 Cup + 1 tablespoon of all-purpose flour
▢3 Spoonful of cornstarch
Instructions
In a medium bowl mix butter and confectioner’s sugar for 3-4 minutes. Don’t skimp on the beating time for light textured cookies.
Beat the sifted flour and cornstarch in the bowl and beat only until combined.
Cool the dough for 2 hours in the refrigerator. Professional tip: To speed up this process, you can cool the dough in the freezer until it is firm.
Roll into 12 cookie balls, press the top with a cornstarch fork and cover with sprinkles.
Place the cookies on a lined baking tray and let them cool in the freezer until you preheat the oven.
When ready to bake, preheat the oven to 300 degrees F and bake the cookies for 19-20 minutes. Or until their tops are firm.
Allow to cool on the baking sheet.