Melt-in-Your-Mouth Shortbread Cookies

This recipe is posted as a follow up of my video "How to Pipe Cookies" 
Melt-in-Your-Mouth Shortbread Cookies
Adapted from All Recipes

Makes 5 dozen 1.5″ piped cookies

1 cup unsalted butter, room temp.
1/2 cup confectioner’s sugar
1/4 cup cornstarch
1 1/2 cups all purpose flour
Preheat the oven to 375°F and line baking sheets with parchment.
With an electric mixer, whip butter on high high speed for 5-10 minutes, until white and very fluffy. Meanwhile, sift together the sugar, cornstarch, and flour. Add into the butter and beat on low speed for one minute, then on high speed for 3-4 minutes until well combined.
Transfer the dough into a piping bag fitted with a large star tip. On a cookie sheet, pipe the cookies 2″ apart into 1.5″ rounds.
Bake for 12-15 minutes, or until lightly golden around the edges. Cookies will be crumbly, so let them cool completely (depending on the quality of baking sheet) before removing.
*Opt: Once completely cool, dip cookies halfway in melted chocolate and let harden on wax paper or a wire rack.

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