Whipped Shortbread (Print Version)

# Ingredients:

01 - 1 1/2 cups butter, room temperature, salted.
02 - 3/4 cup confectioners' sugar.
03 - 2 1/4 cups all purpose flour.
04 - 3/4 cup cornstarch.
05 - 2 teaspoons extract (vanilla, lemon, or orange) - optional.
06 - 1/4 cup sprinkles of choice - optional.

# Instructions:

01 - Beat butter and sugar for 3-4 minutes until very light. Add extract if using.
02 - Mix in sifted flour and cornstarch just until combined.
03 - Form into 36 equal balls, place on lined tray, press tops with fork, add sprinkles if using.
04 - Refrigerate dough balls for 2 hours or freeze until firm.
05 - Heat oven to 300°F and bake for 19-20 minutes until tops look set.
06 - Let cookies cool completely on baking tray.

# Notes:

01 - Can be stored at room temp for 1 week.
02 - Freezes well up to 2 months.
03 - Can be topped with chocolate, kisses, or jam.

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