Meltaway Cookies
Tender cornstarch cookies with cream cheese frosting literally melt in your mouth thanks to the delicate, shortbread-like texture cornstarch creates.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
50 minThese cookies earn their name with an impossibly tender crumb that dissolves the moment it hits your tongue.
Cornstarch replaces some of the flour, creating a delicate, almost powdery texture that’s more refined than regular sugar cookies.
Flatten with a powdered sugar-dusted glass for even baking, then frost with tangy cream cheese frosting that balances the sweetness.
Add food coloring to the frosting for holidays and celebrations.
Baking Tips
- Dip the glass bottom in powdered sugar before each press to prevent sticking
- Don’t overbake; remove when barely golden at the edges
- Let cookies cool completely before frosting or it will melt
- Tint frosting with gel food coloring (liquid can make it runny)
Ingredients
Directions
In a medium bowl cream better until fluffy.
Add cornstarch in sugar and went well beat in flour until thoroughly mixed.
Drop by small teaspoons onto baking sheet and flatten with the bottom of a glass.
Dip glass in powdered sugar to prevent sticking.
Bake at 350℉ (180℃) for 10 to 12 minutes cool on a wire rack and frost with cream cheese frosting.
Cream cheese frosting:
Mix all ingredients together, color with food coloring if desired
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