Cutout Shortbread Cookies

🧂 Ingredients

• 1 cup unsalted butter

  room temperature
• ½ cup confectioners' sugar
• 1 ½ teaspoons vanilla extract
• 2 cups all purpose flour
• ¼ teaspoon kosher salt
• ¼ cup cornstarch

Instructions

• 1 In a stand mixer or in a large bowl with a handheld mixer, beat the butter and
  the confectioners sugar until light and fluffy, on medium speed.
• 2 Add the vanilla extract and mix to combine.
• 3 In a separate bowl, whisk the flour with the salt and cornstarch.
• 4 Slowly add in the dry ingredients mixing on low speed. Combine until a dough
  forms, it might start off dry but will come together to form a large ball.
• 5 Take the cookie dough out of the bowl and tightly wrap in clingfilm. Place the
  cookie dough in the fridge for at least 2 hours, but preferably overnight.
• 6 Roll the cookie dough out onto a lightly floured surface until it is ¼-inch
  thick. Cut out your shapes. You can reroll any scraps.
• 7 Place the cookies on a parchment lined baking sheet or plate and place in the
  freezer for 15-20 minutes.
• 8 Preheat your oven to 350℉/175℃ and line another baking sheet with parchment
  paper.
• 9 Place the chilled cookies 2 inches apart on the two baking sheets and bake one
  sheet at a time for 10-12 minutes. While one sheet is baking, place the other in
  the fridge so the cookies stay cold.
• 10 Let the cookies cool completely before decorating.

Nutrition Info