As you know, last week we did a lemonade stand. We decided to sell cookies alongside our homemade lemonade. As I thought about what cookies to make with Anna, I remembered these cookies that my friend Leslie made once years and years ago. After some digging, happily I found the recipe!
Anna is my little cook and we had a great time making these together. Her most favorite part was licking the beaters…of course. At one point she said, “Mommy, I’m helping you clean up the dishes by licking them. It’s a lot of work for me.” Way to take one of the team, Anna.
These cookies were just as good as I remembered. They literally melt in your mouth. They are very similar to shortbread, but much lighter in texture. And the cream cheese dollop on top? Heavenly. Nate declared these cookies as “dangerous” because they are so tiny and cute and yummy and easy to eat and eat and eat. Don’t say we didn’t warn you.
- 1 C butter
- 3/4 C corn starch
- 3/4 C powdered sugar
- 1 C flour
- 2 pinches salt
- 1 3-oz pkg cream cheese, softened
- 1 C powdered sugar
- 1/2 t vanilla
In a medium bowl or stand mixer, cream butter. Add cornstarch, sugar and salt. Blend well. Beat in flour until thoroughly mixed. Drop by rounded teaspoons onto ungreased cookie sheet. Flatten cookies with a the bottom of a glass dipped in powdered sugar. Bake at 350 degrees F for 10-12 minutes (11 minutes was perfect in my oven). You do NOT want the cookies to brown.
Mix together frosting ingredients. Frost cookies. I like to put the frosting into a ziploc bag, snip the corner and squeeze a large dollop of frosting on each cookie. It’s fast and that way, once I’ve put frosting on every cookie, if there is still more frosting I can go back and add more evenly over all the cookies. Use a knife to spread the dollop on the cookie. Careful – the cookies are a bit dainty!