Light and airy, these shortbread based cookies literally melt away with just one bite! Sprinkles add a festive touch as well!
PrintMeltaway Cookies
Light and airy, these shortbread based cookies literally melt away with just one bite! Sprinkles add a festive touch as well!
- Author: Erin Thomas
- Prep Time: 2 Hours and 15 Minutes (Includes 2 Hour Chill Time)
- Cook Time: 10 Minutes
- Total Time: About 2-1/2 Hours
- Yield: 18–24 Cookies 1x
Ingredients
3/4 c. (1-1/2 sticks) unsalted butter, at room temperature
6 T. powdered sugar, sifted
1/2 tsp. almond extract and 1/2 tsp. vanilla
1–1/3 c. all-purpose flour
1/2 tsp. salt (table, kosher or sea)
6 T. cornstarch
Sprinkles, nonpareils or Jimmies for decoration
Instructions
Line a baking sheet with parchment paper. Set aside. Whisk flour, salt and cornstarch in a small bowl. Set aside.
In a large bowl, using a hand-held or standing mixer, beat butter and powdered sugar together until fluffy and light in color. Beat in almond extract and vanilla until evenly combined. Stir in dry ingredients until just combined. Scoop dough into 1-inch balls and set on prepared baking sheet. Chill dough for about 2 hours.
Preheat oven to 300 degrees F. Space dough balls about 1 to 1-1/2 inches apart on additional baking sheets lined with parchment. Dip a fork into additional powdered sugar and press the back on the tines into each dough ball to flatten it to about 1/2-inch thick. Top each cookie with sprinkles or nonpareils. Bake cookies for 10-12 minutes or until pale golden brown. Remove baking sheet to a wire rack to cool completely. Cookies will be very tender when warm. Store cooled cookies in an airtight container for up to 5 days at room temperature. Cookies can also be frozen for up to 3 months in a freezer safe container either in dough or cooked form.
