Ingredients for Super Shooter Whipped Shortbread Spritz Cookies
- 1 cup (2 sticks) softened unsalted butter
- 1 ½ cups powdered sugar
- Vanilla Extract
- ¼ teaspoon salt
- 1 cup cornstarch
- 2 cups all-purpose flour
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How to Make Super Shooter Whipped Shortbread Spritz Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups powdered sugar until light and fluffy.
- Beat in 1 teaspoon pure vanilla extract and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 cup cornstarch and 2 cups all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Beat with an electric mixer on medium speed for 2-3 minutes, until the dough is light and fluffy.
- Fill a cookie press with the dough. If using a press other than a Proctor Silex Super Shooter, refrigerate the dough for at least 30 minutes before using.
- Pipe cookies onto the prepared baking sheets, leaving some space between each cookie.
- Decorate with sprinkles, candied cherries, or other festive toppings (optional).
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
119g
Fat
292g
Carbs
38g
