Eggless Shortbread Butter Cookies

Makes 5 dozen 1.5″ piped cookies

1 cup       unsalted butter, room temp.
1/2 cup     confectioner’s sugar
1/4 cup     cornstarch
1 1/2 cups      all purpose flour

Preheat the oven to 375°F and line baking sheets with parchment.

With an electric mixer, whip butter on high high speed for 5-10 minutes, until white and very fluffy. Meanwhile, sift together the sugar, cornstarch, and flour. Add into the butter and beat on low speed for one minute, then on high speed for 3-4 minutes until well combined.

Transfer the dough into a piping bag fitted with a large star tip. On a cookie sheet, pipe the cookies 2″ apart into 1.5″ rounds.

Bake for 12-15 minutes, or until lightly golden around the edges. Cookies will be crumbly, so let them cool completely (depending on the quality of baking sheet) before removing.

*Opt: Once completely cool, dip cookies halfway in melted chocolate and let harden on wax paper or a wire rack.