Ingredients
- 1/2 cup butter softened
- 1/2 cup + 3 tablespoons powdered sugar sifted
- 1/4 cup + 3 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- Pinch of salt
- 2 tablespoons unsweetened vanilla almond milk at room temperature
- 1 cup + 3 tablespoons whole-wheat pastry flour sifted (130 grams)
- Sprinkles for decorating
Instructions
- Preheat your oven to 375°F.
- In a large bowl, beat together the butter, powdered sugar, and cornstarch, using an electric mixer, on low speed until well mixed. Mixture will be crumbly.
- Add in the vanilla extract, lemon zest, and a pinch of salt, and beat on medium speed for 5 minutes, until light and fluffy.
- Gradually beat in the almond milk, and then beat for 1 minute on high speed.
- Fold the sifted flour in, 1/2 cup at a time, until a dough forms.
- Spoon the dough into the cookie press and press cookies onto 2 ungreased cookie sheets. Decorate with sprinkles, if desired.
- Bake until just lightly golden brown, about 10-11 minutes. Immediately transfer to a cooling rack and let cool completely.