Serves 45
Directions
- 1Whip the butter at maximum speed for close to 10 minutes, scraping down the sides of the bowl as needed, until it is light and fluffy.
- 2Add half a cup of cornstarch, one cup of icing sugar, and three cups of all-purpose flour to the whipped butter.
- 3Mix until you have the perfect shortbread dough, which should take just a couple of minutes.
- 4Use a small cookie scoop to portion the dough onto a cookie sheet.
- 5Gently flatten each cookie with a dusted fork.
- 6Place half of a maraschino cherry on top of each shortbread cookie.
- 7Bake the cookies in the oven at 375 degrees for 12 to 15 minutes.
- 8Once out of the oven, drizzle a little milk chocolate over the cookies.
Ingredients
- 2 cups butter
- 0.5 cup cornstarch
- 1 cup icing sugar
- 3 cups all-purpose flour
- maraschino cherry
- milk chocolate
Equipment
stand mixerhand mixerpaddle attachmentcookie scoopforkcookie sheetovenwire cooling rack
Tips
- Whip the butter (or margarine) for close to 10 minutes to achieve a light and fluffy texture.
- Dust the fork with flour or icing sugar before flattening the cookies.
- For a vegan option, use margarine or plant-based margarine and whip it as directed for butter.
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