Nothing better than tender, buttery shortbread cookies with a chocolatey center!
1/2 cup cornstarch
1/2 cup icing sugar
1 cup flour
1 cup butter, at room temperature
coarse coloured sugar and sprinkles
3-4 dozen Hershey kisses (I used Sugar Cookie kisses here)
Sift the cornstarch, icing sugar and flour together then blend in the butter using a pastry knife. Use your hands to finish off the blending and form a soft dough.
Shape into 1" balls, roll the side in sugar and place on parchment lined baking sheets 2" apart.
Bake at 300°F for 16-18 minutes or just barely golden on the bottom. While the cookies bake unwrap the kisses. Remove from oven and immediately press kisses lightly into the warm cookies. Cool on racks and let the chocolate melt to a puddle or pop in the fridge to set right away.
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