Ingredients for Light Fluffy Shortbead Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Flour
- Cornstarch
- Powdered Sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
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How to Make Light Fluffy Shortbead Cookies
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ½ cup granulated sugar using an electric mixer until light and fluffy (about 3-5 minutes).
- In a separate bowl, whisk together 2 cups all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking powder.
- Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 teaspoon pure vanilla extract.
- Drop rounded teaspoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Optionally, press a candied cherry half into the center of each cookie.
- Bake for 30-40 minutes, or until the edges are just beginning to turn light golden brown. The cookies will be delicate.
- Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
119g
Fat
292g
Carbs
35g
