Submitted by: Megan on May 14, 2010

Melt in your mouth! These cookies are traditionally made in this small size, but you could make larger cookies if you prefer. I make a double or triple recipe of these and roll them into balls, but freeze them in the dough stage so I have cookies ready to go for any occasion. I pull them out of the freezer, pop them in the oven, sugar them, and they’re done! I’ve found freezing them hasn’t taken anything from the quality.

Servings: 40 cookies   Prep Time: 15 minutes   Cook Time: 15-20  


2 sticks unsalted butter, softened
1/4 c golden superfine sugar (brown sugar is fine too)
1 1/2 c all-purpose flour
scant 1 cup cornstarch
1 tsp ground cinnamon
1/2 c sifted confectioners sugar


Preheat the oven to 325 degrees F. Place the butter and sugar in a bowl and beat until light and fluffy. Sift the flour, cornstarch and cinnamon into a separate bowl, then gradually work them into the creamed mixture with a wooden spoon. When well mixed, knead until smooth. Take 1 teaspoon at a time of the dough and roll into little balls. Place them on the cookie sheets and bake in a preheated oven for 15-20 minutes or until pale golden on the bottom. The smaller the balls the better! Sift the confectioners sugar into a shallow bowl or pie dish and toss the cookies in while they are still warm. Let cool on parchment paper.

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