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
Instructions
- 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 shortbread batter into a piping bag fitted with a large, open star tip.
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