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Whipped Shortbread Cookie Rossettes Recipe

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This recipe for Whipped Shortbread Cookie Rossettes, by , is from Carmen's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cups all-purpose flour
3 tbsp cornstarch
3/4 tsp salt
3/4 cup unsalted butter, softened
3/4 cup icing sugar
1 tbsp milk
1 tsp vanilla

Directions:
Directions:
Preheat oven to 325F. Line 2 baking sheets with parchment.

Whisk flour, cornstarch and salt in a bowl. Beat butter and sugar in a large bowl using an electric mixer on medium-high until very fluffy and aerated, 4 to 5 min, scraping sides and bottom of bowl. Add milk and vanilla and beat for 1 min.

Sift in half of the flour mixture, then fold in with a spatula until just combined. Repeat. Spoon half of the batter into a piping bag fitted with a large, open star tip. Pipe batter into 1 1/2-in.-wide rosettes, 1 in. apart, on a prepared sheet. Bake until edges are lightly browned, 15 to 16 minutes. Let cool for 3 min, then transfer to a rack to cool. Repeat with remaining batter.

Kitchen Tip: Trace 1 1/2-in. circles onto parchment. Flip the parchment paper over and use circles as a guide when piping rosettes.

 

 

 

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