The Best Gluten Free Shortbread

I have been attempting to make gluten free shortbread for a few years. For some reason, gluten free makes shortbread very difficult – it often looses its shape and you are often adding extra flour or cornstarch. The flavour is ok, but not the buttery, amazing consistency of regular shortbread.
This year, I tried whipped shortbread and they turned out perfectly. I chose sprinkles for mine. You can also put a glazed cherry in the middle, use spritzer, add a chocolate kiss, whatever you want.
Finally, I have mastered gluten free shortbread!

3/4 cup (170 grams) of butter
1/2 cup (60 grams of powdered sugar
Whip these together at high speed for 5 minutes. Scrap the sides of the bowl as you go.
Add 1 teaspoon of vanilla and whip for another 2 minutes.
Add 1 – 1/2 cups of gluten free flour, 1/4 cup of cornstarch and 1/2 teaspoon of salt – start on low until combined and then whip for 5 minutes on high.

Preheat the oven to 300 F. Put parchment paper on cookie sheets. Make balls of dough (I made mine without 1 tablespoon of dough, but you can make them any size you want). Flatten with a fork (you can go one way or both ways with your fork) and add garnish (I used sprinkles).
Bake for 10-15 minutes (I let them go for 20 minutes). These will freeze nicely.