PEI Liquor - Celebrate Holiday 2020

WHIPPED SHORTBREAD COOKIES

Makes about 24 cookies

WHAT YOU NEED

HOW TO MAKE

• Preheat your oven to 325F and line 2 baking sheets with parchment. • Whisk the flour, cornstarch and salt together in a bowl. In the bowl of a stand mixer (or with a handheld blender), beat the butter and sugar together on medium-high until very fluffy and aerated, 4 to 5 minutes, scraping sides and bottom of bowl often. Add milk and vanilla and beat for 1 minute. Sift in half of the flour mixture, then fold in with a spatula until just combined. Repeat with the remaining flour mixture. • Spoon half of the shortbread batter into a piping bag fitted with a large, open star tip. Pipe the batter into 11/2-inch-wide rosettes, 1 inch apart on a prepared sheet. • Bake the cookies until the edges are lightly browned, 13-14 minutes. Let cool for 3 minutes, then transfer to a rack to cool. Repeat with remaining batter.

1 ¼ cups All-purpose flour

4 tbsp

Cornstarch

3/4 tsp

Salt

3/4 cup

Unsalted butter, softened

3/4 cup

Icing sugar

1 tbsp

Milk

1 tsp

Vanilla