3/4 cup cornstarch
1 t. vanilla
1/3 c. confectioner sugar
1 cup flour
A pinch of salt
Icing
4 T. melted butter
1 t. vanilla
1/2 t. almond extract
2 cups confectioner sugar
milk
Mix butter and vanilla; then add dry ingredients. Mix together and then form into 3/4" balls. Place on baking sheet, about 1 inch apart (cookies do not spread).
Make an indention with finger on each cookie (this will serve as a "well" to hold icing). Bake at 20 minutes. Cool. Mix icing. Add milk to right consistency. "Heavy drip" icing for spoon onto each cookie, and swirl to add nice effect. Icing can be tinted with food coloring or left as natural color and sprinkled with colored sugars. Makes 4 dozen.
No comments:
Post a Comment