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