Shortbread Cookies

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I loved these! 

Ingredients:
- 2 cups salted butter, very soft  
- 1 cup powdered sugar
- 1 tsp vanilla
- 1/2 cup cornstarch
- 3 cups all purpose flour
- candied cherries for centres

Instructions:

1. Preheat oven to 350F. Use parchment paper to line baking sheets. 

2. Using a hand-held electric mixer, cream the butter, sugar, and vanilla until very creamy. Gradually beat in the cornstarch and flour. Continue to beat the batter until it looks like slightly overbeaten whipped cream, about 10 minutes. You may want to set a timer as 10 minutes feels like a long time. (I don't know if I did the full 10 minutes but it was probably around 8.) 

3. Use a heaping tablespoon to drop onto prepared cookie sheets (I rolled mine into balls and liked this better). Add the cherry to the middle.
*Note: if you don't have three cookie sheets wait until you removed the baked cookies from one and it cools completely. Also, make sure the dough is cold when they go into the oven. 

4. Bake the cookies for approximately 15 minutes. You can bake two sheets at once, turning them halfway through. Remove the cookies from the oven just as the bottoms start to brown. (I don't think I had to do this). 

5. Let the shortbread cookies cool on the cookie sheet for at least 10 minutes, then transfer them to a cooling rack. 

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