A classic recipe for wonderfully tender ‘Melt Away’ cookies. This rich shortbread, flavored with vanilla and almond, gets its signature delicate, melting texture from the addition of cornstarch.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 cup | Butter, softened |
| 1/2 cup | Oleo (Margarine), softened |
| 1/2 cup | Powdered Sugar |
| 1 1/2 cups | Flour (or a bit more) |
| 1/4 cup | Corn Starch |
| 1 teaspoon | Vanilla |
| 1 teaspoon | Almond Extract |
Instructions
- Preheat your oven to 325°F.
- In a large bowl, cream the softened butter, oleo, and powdered sugar together with an electric mixer until light and fluffy.
- Beat in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour and cornstarch.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a soft dough forms.
- Drop the dough by small teaspoonfuls onto an ungreased cookie sheet.
- Bake for 14 minutes. The cookies should be set but not browned.
- Let the cookies cool on the sheet for a minute before transferring them to a wire rack to cool completely.
- Once cooled, frost with a simple powdered sugar frosting flavored with a little vanilla and almond extract.
Note
For a simple frosting, whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk and a few drops of vanilla and almond extract until you reach a smooth, spreadable consistency.
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