Whipped Shortbread Cookies

1. Preheat oven to 325 F.
2. Drain the maraschino cherries on a piece of paper towel then cut them in half. Set aside.
3. In a small bowl sift together the cornstarch and confectioners’ sugar then set it to the side.
4. In a medium sized bowl sift the flour, set to the side. Do not mix it with the cornstarch and confectioners’ sugar.
5. Put the butter into a mixing bowl or in the bowl of your stand mixer and beat until whipped and fluffy on high; about 5 minutes. If using a stand mixer, then use the whisk attachment. You can use a hand held mixer if you don’t have a stand mixer.
6. All at once, add the sifted cornstarch, confectioners’ sugar, and vanilla extract into the bowl with the butter. Start the mixer on low, just to start; then beat the mixture on high to whip until the ingredients are fluffy. This will take about 3 minutes.
7. Add the sifted flour 1 cup at a time; and mix just to incorporate, scraping the sides of the bowl after each addition. Do not over-work the dough.
8. Drop dough by rounded tablespoon, about 2 inches apart onto an un-greased sheet pan. Push a half of a cherry into the top of each cookie.
9. Bake for about 15 minutes. The cookies will remain pale in color and the edges will have a very light gold color.
10. Cool the cookies slightly on the pan then transfer them to a wire rack to cool completely. Store in an airtight container.

*Note: These cookies can be frozen for up to 6 weeks.