Whipped shortbread cookies

Among the cookie recipes this season! Each bite of those fragile biscuits melts on your mouth.

Ingredients

1. 3 tablespoons cornstarch
2. 3/4 tsp salt
3. 3/4 cup unsalted butter
4. 1 tablespoon milk
5. 1 teaspoon vanilla

Directions

1. WHISK cornstarch, flour and salt .
2. BEAT butter and sugar in a large bowl simmer and fluffy scraping sides and bottom of bowl. Add vanilla and milk and beat for 1 minutes.
3. SIFT in half the flour mixturethen fold in with a spatula until just blended. Repeat. Spoon half of this batter into a piping bag fitted with a large star tip.
4. Batter to 11/2-in. -broad rosettes . Aside, on a sheet.
5. Let cool then transfer to a rack to cool.
6. A note on butterFor all these whipped shortbread biscuits, we would rather leave out the butter immediately (even though the warmer your kitchen, the less time it will have to come up to temperature). The butter should be so malleable it can be dipped into using a spoon to make certain your batter gets tender enough to be piped.
7. *peanut butter and the dough will combine, but it is going to create piping the rosettes harder. If this occur, allow the dough sit warm farther before continuing with piping.

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