These shortbread cookies are incredibly tender and melt in your mouth. If you have a piping bag and decorative tips you can play around with different shapes.
Two Bite Shortbread
2 cups (454 g) butter, cubed at room temperature and softened
1 cup (120 g) confectioners' sugar
1 tsp vanilla
3 cups (420 g) Flourist Sifted Red Fife Flour
1/2 cup (62 g) cornstarch
Granulated sugar for dusting on top
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a stand mixer with a paddle attachment or with a hand blender, cream butter, confectioners' sugar and vanilla together creamy, light and fluffy, about 5 minutes. In a separate bowl mix flour and cornstarch together and slowly add to the creamed butter. Continue beating until batter looks like slightly over-whipped whipped cream, about 10 minutes. Scrape down with a spatula in between to ensure the batter is evenly creamed.
Scoop batter into a piping bag with a decorating tip and pipe directly onto the prepared baking sheet. Alternatively, if you don't have a piping bag, you can scoop batter into a medium ziplock bag and snip off one bottom corner to pipe the cookies. Keep the cookies roughly the same size on each baking sheet to ensure even baking.
Bake for 15 minutes just as the bottoms start to lightly golden, rotate the baking sheet halfway through. The cookies should barely have any colour. Remove from oven and using a tea sieve, dust cookies with an even coating of sugar. Let cool completely and carefully shake off any excess sugar.