Cherry Whipped Shortbread Cookies

[Shoshanna]

Cherry Whipped Shortbread Cookies



1 cup unsalted or salted butter (if you use salted omit the salt listed later in this recipe)
1/2 cup icing sugar
1/4 tsp vanilla or almond extract
1 1/3 cups all purpose flour
1/3 cup cornstarch
1/4 tsp salt (omit if using salted butter)
1/2 cup finely chopped glace/candied cherries

Whip the butter and icing sugar together until very light and fluffy and until the colour changes to a very light yellow. Blend in extract.

In another bowl, combine the flour, cornstarch and salt (if using).

Add the flour mixture to the butter mixture in 2 or 3 additions and stir until combined. The dough will be soft and sticky.

Stir in the chopped cherries.

Drop by tablespoonfuls on a cookie sheet covered with a silicone mat or parchment paper OR pipe onto cookie sheet using a large open star tip (if you use a small tip, the cherries will get stuck and clog the end). These don't spread much so you can crowd them.

Top each cookie with a half or a piece of cherry.

Bake at 350F for about 12 minutes until edges and bottoms are light brown. Allow to cool completely on cookie sheet before removing them.

These freeze well.

Makes about 2 dozen 2 inch cookies.

Want plain shortbread? Just omit the 1/2 cup chopped cherries.