STEP THREE: Add the vanilla and almond extract to the butter and beat for an additional one minute.
STEP FOUR: Whisk together the all-purpose flour, cornstarch, and salt in a separate bowl. This will ensure that you do not have any lumps of cornstarch in your cookie dough.
STEP FIVE: With your mixer on low, spoon the dry ingredients slowly into the mixing bowl. You will want to allow the flour mixture to be incorporated after each addition before adding more to the mixing bowl.
STEP SIX: Once all your flour mixture has been added, you will want to increase the speed to medium and beat the dough for an additional 30 to 45 seconds to ensure that all the ingredients are fully incorporated and that your dough is light and fluffy.
STEP SEVEN: Remove your paddle attachment and refrigerate the shortbread dough for 15 minutes.
STEP EIGHT: Using a 1½-inch cookie scoop (approximately 1½ tablespoons), scoop the dough and gently roll each dough ball in the palm of your hand.
STEP NINE: Place the cookie dough balls onto the parchment-lined cookie sheets, spaced about two inches apart, and flatten the tops of each cookie with the tines of a dinner fork. Your flattened cookie should be about 1½ inches in diameter. You will get eight to ten cookies on each baking sheet.
STEP TEN: Garnish each cookie with the holiday sprinkles.
STEP ELEVEN: Bake cookies for 12 to 14 minutes. You can rotate your baking sheets halfway through the baking time to ensure even baking. You do not want your cookies to get golden brown. They should be a pale cream color.
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