Ingredients
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1 cup butter, room temperature
1/3 cup confectioners' sugar
1/8 teaspoon salt
3/4 cup cornstarch
1 cup all-purpose flour
ICING
2 tablespoons butter, melted
1 cup confectioners' sugar
1 teaspoon almond extract
2 tablespoons half-and-half
Preparation
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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\u00b0.
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.
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