Light, buttery whipped shortbread cookies made with butter, powdered sugar, flour, and cornstarch, piped into swirls and topped with cherries and holiday sprinkles.
Cookie Dough:
1 cup (2 sticks) salted butter, softened
½ cup powdered sugar
1½ cups all-purpose flour
¼ cup cornstarch
1 teaspoon vanilla extract
Toppings:
12 red and green candied cherries, quartered
2 tablespoons holiday sprinkles
Heat the oven to 350°F and line baking sheets with parchment.
Beat the butter on medium-high for 3 minutes until pale and fluffy.
Beat in the powdered sugar and vanilla for 2 more minutes.
Mix in the flour and cornstarch on low, then whip 1 minute more until light.
Pipe 1½-inch swirls about 1 inch apart. Top with a cherry piece or sprinkles.
Bake 12 to 14 minutes until the bottoms are barely golden and the tops are still pale.
Cool on the pan 5 minutes, then move to a rack.
Use soft butter.
Bake until bottoms are barely golden.
Store airtight up to 1 week.
Find it online: https://recipeshots.com/whipped-shortbread-cookies/