There is nothing better than a melt-in-your-mouth type of cookie! Even though you're probably thinking about all the butter you are eating in this little morsel, sometimes it's alright! The key to making these cookies melt in your mouth is not the butter...surprisingly! While this is essentially you're standard butter/shortbread-like cookie, this recipe incorporates cornstarch which makes the cookies lighter and airy - all of which makes the cookies disintegrate once it hits your tongue. Can you ask for anything more? I think not!
These cookies are great for beginners. It requires minimal ingredients, no eggs, and fun because you get to roll the dough into balls and dip into powdered sugar when they come out of the oven. If you are one of those cookie batter eaters, this is not necessary one of those yummy batters. Since it's not baked yet, the dough has a chalky taste to it from the cornstarch. Don't worry, it practically feels like you're eating cookie dough after you bake the cookies because they are so light! The cookies have a rich butter taste so make sure to use high quality butter. I think next time, I'll incorporate some almond extract just to spice things up a little.Try these simple, quick, and satisfying cookie recipes!
compliments of Joy of Baking
1-1/2 cup all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/4 cup powdered sugar
1 cup butter, softened
1 teaspoon pure vanilla extract (or almond extract)
1/2 cup powdered sugar (for dusting)
1. Preheat oven to 350 F.
2. Beat butter and sugar until creamy and smooth.
3. Beat in vanilla.
4. Combine flour, cornstarch, and salt in a medium bowl. Add to butter mixture until just incorporated.
5. Cover and refrigerate dough until firm (1-2 hours)
6. Roll dough into 1-inch balls, placing cookies 1-inch apart. Bake for 10-14 minutes or until the edges are just golden brown. Cool cookies for 5-10 minutes. Sprinkle or roll cookies into powdered sugar and place on a baking sheet to cool completely.
Yield: 3 dozen