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Whipped Shortbread

Preheat oven to 350F. In a stand mixer, cream your butter for 3 minutes. Add the rest of the ingredients, minus the cherries and sprinkles, on a slow/low speed mix the ingredients together. Once the flour is mostly incorporated, then turn up the speed and whip it together for 2 minutes until creamy and a solid dough verses clumps. Line a large baking sheet with parchment paper. Withe a cookie scoo. . .

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Servings: 45

Prep Time: 00:10

Cook Time: 00:10

Main Ingredients

1 pound of salted butter, softened

3 cups of all purpose flour

1/2 cup of corn starch

1 cup of icing sugar

1 tablespoon of vanilla extract

glazed cherries

red and green pearl sprinkles

Preparation

1Preheat oven to 350F.

2In a stand mixer, cream your butter for 3 minutes.

3Add the rest of the ingredients, minus the cherries and sprinkles, on a slow/low speed mix the ingredients together. Once the flour is mostly incorporated, then turn up the speed and whip it together for 2 minutes until creamy and a solid dough verses clumps.

4Line a large baking sheet with parchment paper. Withe a cookie scoop, scoop out the dough and space them about 1 1/2 inches apart. The dough doesn't spread as much as other dough's.

5With a fork lightly press the tongs into the dough to make markings. Sprinkle with the pearl sprinkles or place a whole glazed cherry on top.

6Bake in the oven for 6 to 8 minutes, or until they are barley cooked. They will still be pale in colour, you do not want them to turn golden in colour.

7Remove from the oven and cool completely before serving or packaging. They can be stored in an airtight container and then frozen until needed. just remove from the freezer early in the day you need them.

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