Christmas Meltaway Cookies

• Vegetarian

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 2 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 Sprinkles, red & green
  • 1 tsp Vanilla
  • 1/4 tsp Vanilla or almond extract

• Dairy

  • 3 4 cup butter (1 1/2 sticks
  • 3 tbsp Milk

Found on dessertnowdinnerlater.com

Description

Ingredients

• ¾ cup butter (1½ sticks, or 14 Tbsp), room temperature
• ½ cup powdered sugar
• ½ cup cornstarch
• 1 tsp vanilla
• ¼ tsp salt
• 1 cup all-purpose flour
• 1½ cups powdered sugar
• 3 to 4 Tbsp milk
• ¼ tsp vanilla or almond extract
• red & green sprinkles

Directions

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer with the paddle attachment cream the butter with the powdered sugar and cornstarch. Add vanilla. Mix well.
• Combine the salt and flour. Add to the batter. Mix until dough clumps together.
• Scoop cookie dough onto silicone lined baking sheets. Flatten dough balls with the bottom of a measuring cup dipped in powdered sugar.
• Bake at 350 degrees Fahrenheit for 8 to 12 minutes until just set. Do not over-bake.
• Whisk together the ingredients for the glaze adding extra milk 1 tsp at a time until desired consistency. (Keep it slightly thick, a little milk goes a long way.) Spoon on top of cooled cookies.
• Immediately shake sprinkles on top of wet glaze. Allow glaze to harden. Store cookies in an airtight container up to 5 days.