Recipe: Whipped Shortbread Cookies

Whipped Shortbread Cookies

PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 35 minutes
SERVES: 28 cookies



1 1/3 cups all-purpose flour
3 tablespoon cornstarch
3/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup icing sugar
1 tablespoon milk
1 teaspoon vanilla



  1. Preheat oven to 325F. Line 2 baking sheets with parchment.

  2. Wisk flour, cornstarch and salt in a bowl.

  3. 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.

  4. Sift in half of the flour mixture, then fold in with a spatula until just combined. Repeat. Spoon half of the batter into a piping bag fitted with a large, open star tip.

  5. Pipe batter into 1 1/2-in.-wide rosettes, 1 in. apart, on a prepared sheet.

  6. Bake 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.