These melt-in-your-mouth classics are always looked for on the Christmas cookie tray. Some Grandmas top each one with a halved glacé red cherry, or change the vanilla to almond extract and/or stir in 1/3 cup (75 mL) chopped slivered almonds.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2009
- 1 cup unsalted butter Â softened
- 1/2 cup icing sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup cornstarch
- 1 cup all-purpose flour (approx)
MethodIn bowl and using wooden spoon, cream together butter, sugar, vanilla and salt until light; stir in cornstarch until smooth. Stir in flour just until combined. Chill until firm, about 1 hour.
Roll by scant 1 tbsp (15 mL) into balls; place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. Dip fork in more flour; lightly press into cookies and drag across to make decorative indent.
Bake cookies in 300°F (150°C) oven until bottoms are golden brown, about 20 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.) Let cookies cool on pan on rack.
Nutritional facts Per cookie: about
- Sodium 25 mg
- Protein 1 g
- Calories 107.0
- Total fat 8 g
- Potassium 8 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 9 g
- Iron 2.0
- Folate 5.0
- Vitamin A 7.0