Prep 20 mins
Cook 20 mins
This is an old family recipe. My Great aunt used to just drop them from a spoon onto a cookie sheet. I use my cookie gun and get about 120 cookies. They are an excellent-melt-in-your-mouth cookie. I decorate them with cherries and icing.
- 453.59 g butter (or margarine)
- 236.59 ml icing sugar
- 118.29 ml cornstarch
- 4.92 ml vanilla
- 709.77 ml flour
- Cream butter until light and fluffy, then add icing sugar and cornstarch. Mix and whip until light and creamy.
- Then add vanilla and flour (a bit at a time) and whip again until light and creamy.
- Drop from a spoon or use a cookie gun to make shapes on a pan.
- Bake in a 325°F oven for 20-25 minutes, depending on size of cookie (just until set and starting to turn pale golden).
I love the taste. It does melt in your mouth. I did find it too starchy and the texture too much like cornstarch. Maybe it was my sugar?
Thank you Chef burnt toast for a perfect butter cookie that works in a cookie press!!!! I have hunted all over for a delicate, buttery, melt-in-your-mouth cookie like the ones you buy in tins and this is THE one. I made these today and in about 1 hour from start to finish had beautiful, buttery delicious cookies. My cookies only took about 12 or so minutes to bake with 2 sheets, rotating from top to bottom shelves halfway through baking. This will be my only butter cookie recipe from now on. I am so glad that I looked a bit harder this year and found your wonderful recipe. 5 stars is not enough, in my opinion.
Awesome! Thanks so much for sharing - easy & quick to make - used my cookie press with fantastic results :-)