Whipped Cookies (Print Version)
# Ingredients:
01 -
12 tablespoons (¾ cup) of softened butter.
02 -
6 tablespoons of powdered sugar, leveled after spooning.
03 -
1 teaspoon of vanilla or almond extract.
04 -
1 ⅓ cup of all-purpose flour, leveled after spooning.
05 -
6 tablespoons of corn starch, leveled after spooning.
06 -
¼ cup Christmas-themed sprinkles (optional).
# Instructions:
01 -
Blend softened butter with powdered sugar until extra fluffy. Using a stand mixer, this may take 5 minutes; with a hand mixer, around 7 minutes. You'll notice the color getting much paler.
02 -
Mix in the almond extract (or vanilla) until it's totally blended in.
03 -
In a separate bowl, stir corn starch and flour together. Slowly add this to the butter mix in three portions, only mixing each time until you can't see the dry stuff anymore.
04 -
Put the dough into a sealed container and leave in the fridge for at least 2 hours.
05 -
Shape the cold dough into 1-inch balls. Use a fork dipped in powdered sugar to flatten them a bit. Sprinkle decor if you'd like.
06 -
Bake at 300°F for 10-12 minutes. Once the bottoms are just slightly toasted, let them cool completely on the baking tray before moving them.
# Notes:
01 -
Keep them in an airtight container at room temp for a week.
02 -
Freeze the baked cookies for 2 months or shape dough into balls and freeze for 3 months.
03 -
Be careful—they're super delicate while still warm.