I make this recipe every year for my cookie-exchange. They're simple, easy, and of course, taste amazing. It's the best butter-y, vanilla-y after flavor - they're to die for.
INGREDIENTS:
Yield: 2 dozen if do smaller round cookies like above
- 2 sticks salted butter
- 1/2 cup confectioner’s sugar (powdered sugar)
- 1 1/2 cups flour
- 1/2 cup of corn starch
- 1 teaspoon vanilla
Directions:
1. Preheat oven to 300 degrees
2. Using cold butter - beat until smooth but not creamy - don't over do it.
3. Once smooth, add your powdered sugar and cream them together.
4. In a separate bowl combine the flour and the cornstarch and mix together before adding. As the beaters are mixing the sugar and butter, slowly add the flour mixture.
5. Once all the flour/cornstarch mixture added, add the vanilla. Don't mix long - once all combined, get your sheet trays ready and starting making cookie balls. Grease the pans first.
Note: you want these cookies to be cold going into the oven -- so if the dough sat out too long -- put in the fridge for a few minutes to get cold again.
6. Bake each tray of cookies for 12 minutes at 300°. Let them cool before handling -- it will insure these tender little cookies stay together!!
Notes: This recipe yields just over 2 dozen. I like to make small circles - maybe about a tablespoon in size and then put in cookie bags with a bow to bring to parties over the holidays. If you have a special event/occasion you can roll out the dough and cut out different shapes too! I also like to put a slivered almond on top with little bit of sugar before the oven for looks :). (example below)
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