Whipped Shortbread Cookies

Step 1

In the bowl of a stand mixer or a mixing bowl, beat the butter and powdered sugar together until light and fluffy, about 5 minutes for a stand mixer, 7 minutes for a hand mixer. You will notice the mixture getting very light in color.

Step 2

Beat in the almond extract until completely combined.

Step 3

In a small bowl, whisk together the all purpose flour and corn starch. Mix into butter mixture in three separate additions, mixing just until combined each time.

Step 4

Transfer dough to an airtight container or bowl covered with plastic wrap and chill 2 hours.

Step 5

Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

Step 6

Scoop chilled cookie dough and roll into 1 inch balls. Place on prepared baking sheet about 1 to 2 inches apart.

Step 7

Dip a fork into powdered sugar, corn starch or flour and gently press the tines of the fork onto the top of each cookie dough ball.

Step 8

Top each cookie with desired sprinkles or leave plain.

Step 9

Bake for 10 to 12 minutes. Bottoms of cookies should be very lightly golden brown. Let cookies rest on baking sheet before transferring to a cooling rack to cool completely. Cookies are very fragile when warm so be careful when moving.

Step 10

Store cookies in an airtight container at room temperature for up 1 week.