Spring Shortbread Cookies (with video link)

I really like this recipe a lot, as it's easy (don't even need a mixer) and doesn't make a ton of cookies, and of course, it's delicious! 10/10 again! Obviously, you can make these any shape for any season, they are not specific to spring :)

Link to my YouTube video for recipe prep: https://youtu.be/ldCtDJQFxKo

Link to original recipe: https://thecafesucrefarine.com/spring-shortbread-cookies/

Ingredients:

8 oz. (2 sticks / 1 cup) very soft unsalted butter

1/2 c. powdered sugar

1 tsp. vanilla extract

1 3/4 c. (7.44 oz.) all-purpose flour

1/4 c. cornstarch

1/2 tsp. salt

for the glaze--

2 c. powdered sugar

4 T. half and half

1/2 tsp. vanilla extract

sprinkles, if desired

Directions:

1. Line a large baking sheet (or 2 small ones) with parchment and set aside.

2. In a medium mixing bowl, stir butter with wooden spoon until as smooth as you can get, then mix in the powdered sugar and vanilla for around 30 seconds (should be well blended).

3. Stir in the flour, cornstarch, and salt until combined and dough looks a bit shaggy in texture.

4. Turn the dough out onto a lightly floured surface and form into a ball. Knead the dough a few times until becomes somewhat smooth, then press out with your hands into a disc shape.

5. On same lightly floured surface, roll out dough to around 3/8" thickness (I think mine may have been closer to 1/4", though). Lightly flour cookie cutter(s) and cut dough in desired shape(s). Place the cut cookie dough on to prepared baking sheet. The cookies don't need a lot of spacing (mine were maybe an inch apart), as they won't be spreading much (if at all). You can re-roll or press together the scraps as many times as needed to use up all dough.

6. Transfer baking sheet to fridge for at least 1 hour (this is how long I went) or up to 24 hours.

7. After fridge time is up, heat oven to 375°F (190°C). Bake for 12-14 min, or until just beginning to get golden around the edges.

8. Cool on wire rack. Once cooled, prepare icing: in a medium, wide bowl, whisk together all icing ingredients (powdered sugar, half and half, vanilla) until smooth and desired consistency is reached (you may have to adjust amount of half and half; I did not).

9. Dip tops of cookies in icing, let excess drip off, then place on wire rack to set. Add sprinkles while icing is wet if desired. Serve and enjoy once set!