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Cornstarch Cookies -
More delicious cookie recipes using cornstarch:
Baby Button Cookies
This delicious cookie recipe is by Lisa Ritter of the Big Sugar Bakeshop in Studio City, CA.
Biscoitos de Maizena - Cornstarch Cookies
These cookies are a favorite in Brazil. They are named "Maizena" because that is
the brand name of their cornstarch. Delicious anytime of the year, but also great for a Gluten-Free Diet.
High Tea Lemon Cookies
This is an old-fashion recipe that is very rich and delicious. If you love lemon, you'll absolutely love these cookies. Be
prepared though, all your friends will want this recipe after they taste these delicious cookies.
Lemon Melt Away Cookies
As the title says, "These cookies literally melt in your mouth!" These cookies have a shortbread-like texture and taste wonderful!
If you like lemon, you will definitely love these cookies.
Lemon Bars Deluxe
I have found that it is hard to find a really good lemon bar recipe, as some have too much crust and not enough filling while others are not lemony enough.
Here is the recipe that I recommend. It is just right!
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As the title says, "These cookies literally melt in your mouth!" This
version makes a beautiful Christmas cookie and will definitely make your
cookie platter look very festive! These cookies are very similar to my
High Tea Lemon Cookies.
More favorite
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Peppermint Melt Away Cookie Recipe
Recipe Type:
Cookie,
Christmas Cookie,
Cornstarch Cookies
Yields: 4 dozen
Prep time: 20 min
Cook time: 15 min
Ingredients:
1 cup butter, room temperature
1/2 cup
powdered (confectioner's) sugar
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose
flour
1/2 cup cornstarch
Peppermint Frosting (see recipe below)
Preparation:
Preheat oven to 350 degrees F.
In a large bowl at low speed, beat butter until creamy looking. Add powdered sugar; mix until light and
fluffy. Add peppermint extract; beat well. Add flour and cornstarch into butter mixture and mix well until well combined.
NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts
into the dry ingredients.
Do not refrigerate this dough, as the butter will
harden and make the dough unmanageable for rolling to a ball.
Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake approximately 12 to 15 minutes or until bottoms are light brown.
Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks (when warm the cookies are delicate).
When cookies have cooled, spread Peppermint Frosting onto top of cookies.
Immediately sprinkle the crushed peppermint candies over the tops.
Store in an airtight container.
Yields 4 dozen cookies.
Peppermint Frosting:
2 tablespoons butter, room temperature
1/4 teaspoon peppermint extract
2 or 3 drops red food coloring (optional)
2 to 3 tablespoons milk or light cream
1 1/2 cups
powdered (confectioner's) sugar
1/2 cup crushed peppermint candies or candy canes
In a medium bowl, combine butter, peppermint extract, food coloring (if desired), and powdered sugar; stir until well mixed.
NOTE: Additional milk may be needed to get the frosting thin enough.
NOTE: After making many batches of Peppermint Frosting, I now thin the frosting with additional milk or water and
dip the top of the cookie into it. This technique is much faster and easier.
