Ingredients
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners' sugar (+ more for dusting before serving if desired)
3/4 cup butter (salted - softened, at room temperature)
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners' sugar (+ more for dusting before serving if desired)
3/4 cup butter (salted - softened, at room temperature)
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and confectioners' sugar.
In a large mixing bowl or the bowl of your stand mixer cream the butter until smooth and lighter in color. Add the dry ingredients and mix until all of the dry ingredients are incorporated. Cover and chill for 1 hour.
Preheat your oven to 300°F (150°C) and shape the dough into 1-inch balls. Place them onto a parchment paper or silicone mat lined baking sheet with about 2 inches of spacing between the cookies.
Press down firmly to flatten the cookies using a dampened fork. Bake in the middle of your oven's center rack for 18-20 minutes or until the cookie bottoms just begin to turn a light golden color.
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. Dust with confectioners' sugar once cooled (or the sugar will melt) if desired.
In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and confectioners' sugar.
In a large mixing bowl or the bowl of your stand mixer cream the butter until smooth and lighter in color. Add the dry ingredients and mix until all of the dry ingredients are incorporated. Cover and chill for 1 hour.
Preheat your oven to 300°F (150°C) and shape the dough into 1-inch balls. Place them onto a parchment paper or silicone mat lined baking sheet with about 2 inches of spacing between the cookies.
Press down firmly to flatten the cookies using a dampened fork. Bake in the middle of your oven's center rack for 18-20 minutes or until the cookie bottoms just begin to turn a light golden color.
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. Dust with confectioners' sugar once cooled (or the sugar will melt) if desired.
Notes
Vanilla extract, almond extract, or lemon extract can be added.
Vanilla extract, almond extract, or lemon extract can be added.
Use 1 teaspoon vanilla extract, or 1/2 teaspoon almond or lemon.
Serve them as-is, dusted with confectioners' sugar, or sandwiched together with buttercream frosting between the cookies.
Serve them as-is, dusted with confectioners' sugar, or sandwiched together with buttercream frosting between the cookies.
Original recipe and picture from bakeitwithlove.com
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