This recipe was given to me by one of my moms friends. She made these heavenly pieces at a baby shower I went to and I fell in love! This petite little cookie stands true to it's name, they most definitely melt away in your mouth. They are a rich little cookie, however that doesn't stop me from devouring 5 or 6 in a sitting. These cookies are best made smaller than your average cookie. I just use my cookie scoop, scoop the dough up like normal, and then when I pop the ball of dough out of the scooper I then cut that in half. So you get two cookies out of one cookie scoop. Am I making sense?? :)
Another tip, I like to refrigerate my dough for twenty minutes or so before working with it. These cookies also don't really spread out so I flatten them a bit before baking. Before frosting them with an amazing cream cheese frosting (which I recommend) it's very important to freeze the cookies for 15 minutes or so or else they will just crumble. I was lazy this time around and just used store bought cream cheese frosting mixed with some extra cream cheese and almond extract to give it a more homemade taste. If you want a really yummy cream cheese frosting, I would recommend THIS one.
I wish I had more of these lying around. I really, really do. Sniff. Sniff.
1/2 lb butter (softened)
1/3 c powdered sugar
3/4 c. corn starch
1 c. flour
(my addition, 1/2 tsp almond extract)
Cream butter, Add powdered sugar, cream together. Then add other ingredients and blend on low until it forms dough.
On a baking sheet lined with parchment paper, and using a small cookie scooper (or using my tip above) scoop dough out and slightly flatten. Bake 350 for 8-10 minutes, you don't want the cookies to brown and you just want to see small cracks. Ten minutes was perfect for me. Put in freeze for a bit before frosting.