Prep 1 hr
Cook 15 mins
This cookie was discovered at a Mother's Day Brunch
- 1 cup butter, room temperature
- 1⁄3 cup confectioners' sugar
- 1⁄8 teaspoon salt
- 3⁄4 cup cornstarch
- 1 cup all-purpose flour
- 2 tablespoons butter, melted
- 1 cup confectioners' sugar
- 1 teaspoon almond extract
- 2 tablespoons half-and-half
- In medium mixing bowl, cream butter till light; then gradually add the confectioners' sugar and salt.
- Beat this mixture thoroughly, about 3 minutes; gradually add the cornstarch and flour and blend well.
- Form the dough into walnut-sized balls and chill in the refrigerator for 1 hour.
- Preheat oven to 350°.
- Transfer the balls to an ungreased cookie sheet and let stand for 20 minutes or until soft, then make a thumprint on top of each to flatten the cookies.
- Bake for 15-16 minutes or until the cookies are golden on the bottom. Remove to rack to cool.
- While the cookies cool, make the icing. In a small bowl, combine the butter, confectioners' sugar, almond extract, and half-and-half until creamy.
- This may be tinted with food coloring.or just left white.
- Ice the cookies when they are completely cooled.
- Store in tins, separated in layers by plastic wrap.
These are sooo rich and delicious! My coworker frosts them with cream cheese frosting, which is really tasty also.