Melt-in-your-mouth shortbread cookies hand-dipped in melted vanilla almond bark and sprinkled with crushed candy and sprinkles!
1 cup butter, softened
1⁄2 cup + 2 tablespoons powdered sugar
1 tablespoon brown sugar
1⁄4 cup cornstarch
1 teaspoon vanilla extract
1 1⁄2 cup all-purpose flour
Vanilla almond bark, melted
Crushed assorted candy and sprinkles for garnish
Preheat the oven to 375 degrees Fahrenheit.
Whip butter with an electric mixer for at least 5-8 minutes. Stir in the powdered sugar, brown sugar, vanilla extract, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes.
Roll cookies into 1 inch balls and place about 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Remove when you see a little brown starting around the edges.
Allow to cool on baking sheet for 10 minutes and then move to wire racks to cool completely.
When cooled, dip one-half of each cookie into the melted candy coating and sprinkle with or dip into crushed candy or sprinkles.
If dough seems too sticky, refrigerate for 20 minutes or so.