These cookies live up to their name. They melt away right in your mouth. In looks they could be a sugar cookie’s twin, but in taste they are much lighter. The secret is the cornstarch and powdered sugar in the short ingredient list.
This was my first run at using a cookie stamp, so there was a learning curve. My stamping is not quite professional, but it doesn’t affect the taste. These are yummy cookies.
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Meltaway Cookies
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup all-purpose flour
3/4 cup butter, softened
Preheat oven to 300 degrees F. Prepare a cookie sheet by lining with parchment paper. Sift cornstarch, powdered sugar, and flour together in a large bowl. Stir in butter to form a soft dough. Cover in plastic wrap and refrigerate for 1 hour. Roll cookie dough in one-inch balls, then roll balls in sugar. Place on prepared cookie sheet. Press with a cookie stamp. Bake in preheated oven for 20 minutes. Makes 2 dozen.
These look simple to make and I always wanted to try a cookie stamp.
These sound yummy. I will have to find me a bee stamp!��
I've never made meltaways, Anita, but would love to try them.