Shortbread Spritz

For my cookie challenge this month I made some Shortbread Spritz using a really fun Easter Bunny disc:@) What makes this recipe different (and the cookies a tad lighter) is the addition of cornstarch. I also like that it calls for powdered sugar instead of granulated sugar, that makes the dough a very smooth consistency. This is a very nice shortbread recipe and the cookies do truly melt in your mouth.

A little colored sugar or a drop of food coloring to create pastel colors is all that's necessary for decorating.

I love the bunnies!

I'd like to say "thank you" to Impress Bakeware for sending me their unique Easter set of spritz discs to play with.
Stop by their site to see all of the fun ~year round~ sets they have to offer.
Spritz are not just for Christmas any more folks:@)

Shortbread Spritz-from Spend with Pennies
1 C butter, softened
1/2 tsp vanilla
1/2 C powdered sugar
1/4 C cornstarch
pinch salt
1 1/2 C A/P flour

1. Cream butter, vanilla and powdered sugar.
2. Mix in cornstarch, salt and flour until just combined.
3. Fill press, press cookies onto cool, ungreased baking sheets. Decorate with colored sugar or sprinkles if desired. Optional: Chill the cookies on the baking sheets for 10-15 minutes before baking. This isn't necessary but does make a little more defined cookie. White cookies were room temperature, pink chilled.
4. Bake at 350 degrees for 9-11 minutes or until done. 
5. Cool on wire rack.

Enjoy a cookie and have a happy day:@)

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Full Plate Thursday