Scottish Shortbread Cookies

This was a learning experience, so be forewarned. The recipe was great, but I started experimenting with substitutes and larger cutters and my cookies broke apart. However, the experience of learning to make striped dough was cool, and also flavoring and coloring my dough was fun. This is a dough for mini cutters only!

Shortbread Cookies:

1 1/2 cups all-purpose flour
1/2 cup corn starch
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
(for the raspberry dough I made an additional batch and added 1/4 tsp of raspberry oil instead of the vanilla and 5 drops of red food color).
Chill dough, roll dough, cut with mini cutters, bake at 350 for 15-20 minutes.

Melt and temper chocolate. Dip cookies and add sprinkles. Chill in fridge for 10 minutes until chocolate sets.