Light and Fluffy Shortbread CookiesUser Submitted Recipe
2 cups butter, room temperature
1 cup Confectioner's sugar
1/2 Cup Cornstarch
3 cups all-purpose flour
2 teaspoons vanilla (can use 1 t vanilla and 1 other flavoring such as almond)
Whip butter for 10 - 30 minutes on high. It's done when it looks like whipped cream.
Add remaining ingredients in order whipping at least 10 minutes for each.
The more you whip, the lighter and airier your cookies.
With a pastry bag and large star tip (or gallon ziploc with corner cut out zig-zagged) pipe little dollops onto parchment lined (or ungreased) baking sheets.
For the holidays you can now add colored sugar or sprinkles if desired.
Bake in a preheated 350 degree oven for 10 to 12 minutes or so- just until edges get lightly browned.
Let them cool completely on cookie sheet before plating or storing in airtight container.