Deb's Cookbook
Back

Desserts

Melting Moments

Cornstarch-heavy shortbread chilled, dropped in rough heaps, baked pale, and spread with vanilla powdered sugar frosting.

Not this recipe — add a photo of yours.Photo: Sylwia Bartyzel (CC0, via Wikimedia Commons)

Prep
1 hr
Cook
15 min

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1 cup soft butter
  • 1/3 cup powdered sugar
  • ¾ cup cornstarch
  • 1 cup flour
  • 2 tablespoons melted butter (for frosting)
  • 1 cup powdered sugar (for frosting)
  • 1 teaspoon vanilla (for frosting)
  • Milk, enough to spread

Directions

  1. Cream butter, gradually beat in powdered sugar.
  2. Add cornstarch and flour; mix well. Chill 1 hour.
  3. Form into small irregular heaps on unbuttered cookie sheets.
  4. Bake in 350-degree oven until light brown on bottom, about 15 minutes. Cool and frost.
  5. For frosting: mix 2 tablespoons melted butter with 1 cup powdered sugar and 1 teaspoon vanilla. Add enough milk to spread.
  6. These can be frozen.

Notes

Jot down what you changed or how it turned out. Saved in this browser, on this device only.