Kittencal'S Whipped Shortbread - cooking recipe

Ingredients

1 cup butter, softened (no substitutes can use salted or unsalted)
1 teaspoon vanilla
2 tablespoons heavy whipping cream (33-35% do not use light cream or milk)
1 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
1 pinch salt

Preparation

Preheat oven to 325 degrees F (set oven rack to second-lowest position).
Grease a baking/cookie sheet.
In a medium bowl cream butter with vanilla and whipping cream for about 2 minutes.
In another bowl sift the confectioners sugar with cornstarch, flour and salt; add to the creamed mixture.
Beat until well combined (this may take about 2 or more minutes for the dough to come together).
Cover and refrigerate for 2 or more hours.
Drop by semi-heaping teaspoonfuls 2-inch apart onto baking sheet.
Bake for about 10-12 minutes or until the outside of the cookies are just slightly browned (watch closely not to over brown the edges).
Cool completely on the baking sheet, then using a spatula remove to a rack or plate.