type: refrigerator, formed
makes: 2 dozen 1 cup butter, room temperature 3/4 cup cornstarch 1 teaspoon baking powder 1/3 cup powdered sugar 1 cup all-purpose flour 1/2 cup butter, melted 2 cups powdered sugar 1/4 teaspoon raspberry puree 1 teaspoon lemon juice Cream 1 cup butter. Gradually add cornstarch, baking powder, and 1/3 cup powdered sugar. Beat until light and fluffy. Stir in flour with wooden spoon. Dough will be very soft. Cover and refrigerate 1 hour. Preheat oven to 350F. Roll dough into 1" balls and place on ungreased cookie sheets about 2" apart. With the heel of your hand gently press balls into a 1 1/2" round. Bake 10-12 minutes or until firm but not brown. Transfer to wire racks to cool. The cookies are very fragile so move gently. Let cool and harden prior to frosting. Whisk butter and powdered sugar together. Add the lemon juice and raspberry puree. Spread on cookies. Reviews  The Cookie TinVery nice, light cookie to have with tea. We were divided about the frosting, I liked them plain but my family liked them with the frosting. |
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Magic Moments |