Buttery Whipped Shortbread Cookies - 4 Ingredients!

The Method

Preheat oven to 300°F. Line cookie trays with parchment paper and set aside.

In a stand mixer using the paddle attachment, beat butter for 5 minutes. Time it if necessary – you must not skip the amount of time. Scrape down the sides of the bowl. Add the sifted Confectioner's sugar. If using vanilla, add now. Beat the mixture for 3 more minutes. Scrape down the sides of the bowl once more.

In a large mixing bowl, sift flour and cornstarch together. Be sure to press all lumps through the sifter to eliminate them.

Add the flour and cornstarch mixture into the butter. Whip until combined, about 1 to 2 minutes. Remove the bowl from the stand mixer.

Use a small scoop to scoop up some dough. Put the dough in your hand and use both hands to roll between your palms into a ball. The dough balls should be the same size or slightly smaller than a grape for bite-sized cookies. Repeat with remaining dough spacing cookies about 1/2-inch apart on the cookie sheet(s). There is very little 'spread' with these cookies.

Dip a fork in some cornstarch. Press the tines of the fork into the tops of the cookies, re-coating the fork as necessary. Do not stress if the cookies appear to 'crack,' as it only adds to the character. Sprinkle the cookies with candy sprinkles, sugar sand, or top with a single glacé cherry.

Bake cookies for 19 to 21 minutes. There will be little to no 'spreading.' Cookies are done when they begin to ever so slightly turn gold around their bottom edge.

Allow cookies to cool directly on baking sheet.