Melt Away Cookies
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, tender shortbread cookie made with cornstarch for a signature melt-in-your-mouth texture. These delicate treats are flavored with vanilla and almond for a rich, sophisticated finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 14 mins | None | 3–4 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- wire rack
- cookie sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Butter | softened |
| 1/2 cup | Oleo | margarine, softened |
| 1/2 cup | Powdered Sugar | sifted |
| 1 1/2 cups | Flour | all-purpose |
| 1/4 cup | Corn Starch | none |
| 1 teaspoon | Vanilla | extract |
| 1 teaspoon | Almond Extract | none |
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 325°F.
- In a large bowl, cream the 1/2 cup butter, 1/2 cup oleo, and 1/2 cup powdered sugar together with an electric mixer until light and fluffy.
- Beat in the 1 teaspoon vanilla and 1 teaspoon almond extract.
- In a separate bowl, whisk together the 1 1/2 cups flour and 1/4 cup corn starch.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a soft dough forms.
Step 2: Bake and Cool
- Drop the dough by small teaspoonfuls onto an ungreased cookie sheet.
- Bake for 14 minutes until the cookies are 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.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days or freeze unbaked dough balls for up to 3 months.
Original Recipe Scan
