Easter Pastel Striped Shortbread Cookies

2 sticks butter, softened, name brand, not melted

3/4 c. powdered sugar

2 c. plain flour

1 t. vanilla or almond extract

1/4 c. cornstarch (makes chewier cookies)

1/4 t. salt

gel food coloring (soft pink, soft green, not bright)

1/2 c. sugar

Preheat oven to 325. Line baking sheets with parchment paper. Beat powdered sugar and soft butter for 3 full minutes (no less!) Add vanilla, mix briefly. Whisk flour, cornstarch, and salt together. Add other ingredients on low. Mix until all incorporated. Overmixing produces toughness. Dough should be soft and smooth, not sticky. Dovide sugar into 2 bowls. Add a tiny drop of gel coloring to wach bowl. Mix thoroughly using back of spoon to evenly distribute. You want muted colors, not vibrant. Roll dough into 1" balls. Roll in plain sugar. Place on baking sheet 2" apart. Flatten cookie to 1/2" thick. (too thick=undercooked, too thin=crispy cookie). Dip fork in colored sugar and press gently across cookie surface. Repeat until all cookies are striped. Alternate colors on the same cookie if desired. Each cookie should have 3-4 stripes. Bake 12-15 minutes. Bottoms should be lightly golden, tops should be pale. Do not wait for visible browning on top. Remove to cool. Shortbread forms as it cools.