Thursday, April 7, 2011

Perfect Meltaway Cookies

You know, either I'm becoming a pathetic cheapskate or butter is just getting more expensive by the year. Really. I can't find it for under 2.50 USD now, and most times, it ends up being closer to three buckeroos for the stuff. For a pound.


And unfortunately, right up there with milk, eggs, fruit, it's the only darn thing I can't really live without. And so, with much chagrin and regret, I fork out the 3- whatever dollars for it and then come home and try to forget....

Then, however, you use it in some delicious and whimsical, quaint cookie recipe and it melts (no pun intended) your cheapskate rue right away. And because it has been quite some time since I've made meltaways, I thought it was worth the web space to post it. It's a beautiful little cookie that, thanks be to a combo of powdered sugar and cornstarch, liquefies into pure, comforting joy the second it hits your drooling saliva. Think shortbread cookie flavor- think sugar cookie appearance- but more soft, more crumbly, and even perhaps a bit more sweet.

And for frosting, I favor bright vibrant spring colors this time of year!

Perfect Meltaway Cookies

{Keeping Up Cookbook-221}

1 cup butter, softened at room temperature

¾ cup cornstarch

1/3 cup powdered sugar

1 cup flour

Cream the above ingredients together until well mixed. Drop onto greased cookie sheets by small, rounded spoonfuls. Bake at 350 for 9-12 minutes (check them at 8 minutes though). Cool, and frost.


3 ounces cream cheese, softened

1 cup powdered sugar

1 tsp vanilla

2 drops food coloring

Beat together until fluffy. Generously (amen!) frost cooled cookies. No use in scamping out on the frosting!

1 comment:

Rebekah said...

Katie, these were delicious when you brought them over for dinner last week...mmmm, they are better in person I must admit!