Melting Moments

melting moments


1 C butter
3/4 C unsifted cornstarch
1/3 C unsifted powdered sugar
1 C flour

Cream Cheese Icing

1 3oz pkg. cream cheese (softened)
1 C unsifted powdered sugar
1 tsp flavoring (vanilla, almond, raspberry, lemon, etc., your choice)
Food coloring

1. Beat butter at low speed until creamy. Slowly add cornstarch and powdered sugar. Increase speed and beat until fluffy.
2. Stir in flour with wooden spoon. Dough will be very soft.
3. Cover and chill for at least an hour or overnight.(Remove from refrigerator 1 hour before shaping cookies if overnight)
4. Prepare cream cheese icing. Blend softened cream cheese and powdered sugar until creamy and smooth. Mixture will seem stiff, but will liquefy as it is beaten. Mix in your flavoring at this point. I like to separate into several different bowls and add different colors. Then add flavors accordingly. This year my pink was raspberry (quite a hit!) yellow was lemon, and green was mint. You can also just use vanilla or almond, all personal choices
5. Roll dough into 1” balls. Place 1 ½” apart on parchment paper. Make indentation with thumb on top of each cookie. (I let mine sit on cookie sheet and warm soften a little before doing this so they don’t crack)
6. Bake at 350 for 10 minutes. Cool and then put icing on top.

Note: To change it up a bit I sometimes take a couple slivers of almonds and put on top of cookies
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