C IS FOR COOKIE…!
What’s interesting about these is that they use cornstarch. I, like the original poster, have never seen that specifically listed in a recipe though I have heard of customizing your chocolate chip cookies with a bit of cornstarch to get a different consistency.
Another thing to note is that these are great for anyone who has egg allergies. Which is why I suggested these for the school bake sale. Now no one can complain. And everyone can enjoy, and isn’t that the point?
So you’ll mix all the ingredients together and let the dough chill for about an hour. Then the fun begins. Roll the dough into balls and place on your parchment paper-lined baking sheet. Then, you’ll flatten them gently with the bottom of a glass but before you do, dust the glass with powdered sugar to keep the dough from sticking to the glass. Don’t over-bake these…watch for golden edges. And be gentle handling them. They can break apart easily. Frost them when cooled, then enjoy having them meltaway in your mouth!
I found this sugary-sweet treat of a recipe from the Six Sisters’ Stuff blog. Click the link below to see the blog and the full recipe for these Frosted Meltaway Cookies!
CLICK HERE FOR RECIPE
Pages: 1 2