These shortbread cookies are a foolproof way to impress everyone with a traditional holiday favourite.
2 cups Natrel salted butter, very soft
1 cup powdered sugar
1 teaspoon vanilla
1/2 cup cornstarch
3 cups all-purpose flour
Colored candied cherries or dried cranberries, for garnish
Preheat your oven to 350 degrees. Lighty grease three baking sheets.
Using a hand-held electric mixer (see notes), cream the butter, sugar, and vanilla until very creamy. Gradually beat in the cornstarch and flour. Continue to beat the batter until it looks like slightly overbeaten whipped cream, about 10 minutes.
Drop the batter by heaping tablespoons (or 3 level tablespoons, to be exact) onto the prepared cookie sheets. Add a colored cherry or dried cranberry in the center of each cookie.
Bake the cookies for approximately 15 minutes. You can bake two sheets at once, turning them halfway through. Remove the cookies from the oven just as they start to brown on the bottoms.
Let the shortbread cookies cool on the cookie sheet for at least 10 minutes, then transfer them to a cooling rack to finish cooling. Do be careful when moving them as they will fall apart if you transfer them too soon.