If you're looking for a light, shortbread cookie that almost melts in your mouth, these Whipped Shortbread Cookies are the winner! I've made them for the holidays, but they are delicious any time of the year.
In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. (I recommend using a stand mixer, but a hand mixer will work just fine.) Add in the salt and vanilla extract. Beat again to combine.
Gradually add the flour and cornstarch and beat to combine.
Take one tablespoon of dough and roll it into a ball with your hands. Place balls one inch apart on an ungreased baking sheet. Press lightly with a floured fork. Top with sprinkles or nonpareils.
Bake for 18-20 minutes. Let cool on the pan for 3-5 minutes before removing to a wire rack to finish cooling.
Once cooled, pack and store in an airtight container.
*I sometimes make these with almond extract too. They are equally delicious!