Ingredients
- 1 cup cornstarch
- ¾ cup plus 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 16 tablespoons unsalted butter softened
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- For topping:
- about 1 cup confectioners' sugar sifted
Instructions
- In a small mixing bowl sift the cornstarch, flour, and salt together.
- In a separate mixing bowl cream the butter and ½ cup confectioners' sugar together on medium speed 2 - 3 minutes.
- Beat in the vanilla. Scrape down the sides of the bowl.
- Slowly add the dry ingredients on low speed and beat until the dough comes together. Knead it together a few times right in the bowl.
- Line 2 large baking sheets with parchment paper.
- Scoop up slightly rounded teaspoons of dough and roll into a ball. Place on the baking sheet 2 inches apart. Refrigerate 20 minutes.
- Preheat the oven to 375 degrees F.
- Bake the cookies 11 - 12 minutes until golden around the edges. Cool 10 minutes on baking sheet.
- Sprinkle confectioners' sugar generously over the top of the cookies while still warm. Let cool completely.
- When they're completely cooled sprinkle the tops again with more confectioners' sugar.
- Store tightly covered in a cool, dry place up to 1 week.
Nutrition
Serving: 1grams