It's Christmas time! And therefore, time for Christmas cookies. These cookies do melt in your mouth - tiny shortbread cookies rolled in powdered sugar...yum! My husband said they would even be better with a Hershey's Kiss in the middle. I would not oppose chocolate being added to anything! Maybe next time...
Adapted from www.JoyOfBaking.com
1 1/2 cups All purpose flour
1/2 cup Cornstarch (corn flour)
1/4 teaspoon Salt
1/4 cup Powdered (confectioners or icing) sugar
1 cup Unsalted butter, room temperature
1 teaspoon Vanilla extract
1 cup (110 grams) powdered (confectioners) sugar, sifted
In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm. (I on the other hand, did not have an hour to spare, so my dough was refrigerated about 20 minutes...)
Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper. When dough is firm, form into 1 inch balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar - I put the powdered sugar in a bowl and rolled the cookies in that. Much simpler!).
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.
Makes about 3 dozen cookies.