Easy Whipped Shortbread Cookies

Step 2

Preheat the oven to

Step 3

Begin by creaming the butter and the icing sugar together.

Step 5

When incorporated, add the cornstarch. Continue to mix, as mixing will add more air into the dough, making it fluffy. While you are mixing (if using a stand mixer), cut the glace cherries in half and set aside.

Step 7

Lastly, add the flour and mix only until the flour is completely combined. In this case, you don't want to mix the flour in too long as the flour could make the cookie tough.

Step 9

With a small ice cream scoop or two spoons, scoop the dough onto lined with parchment, cookie sheets. You shouldn't have to line them because of the butter included in the recipe, but I always like to err on the side of caution and line them anyway.

Step 11

With the back part of a spoon, press down on the cookie, making it slightly concave. Take the half piece of the glace cherry and place into the center of the cookie, pressing slightly.

Step 12

**Alternative decorating: If you prefer not to use the glace cherries, simply dip a fork in icing sugar and press down on the cookie to make marks outlining the tines of the fork in the cookie. When they are done baking, you can dust them with icing sugar. See notes below.

Step 14

Bake the cookies for 12 - 15 minutes. Keep an eye on them and take them out just before the bottoms begin to brown. This is the ideal time. if you take them out and the bottoms are slightly browned, that's totally fine.

Step 16

Let cool completely after transferring to a cookie rack in order to set up a bit.

Step 18

Enjoy!