I was lucky enough to have one of my very best friends in the world home this past weekend, and I scooted right over there on Friday, as soon as she got in. I am also close with her mom, Merrianne, who has always been like a second mother to me. She is one of those moms that when you are sick makes you ice cream sundaes and grilled cheese with lots of butter – (I know from experience). I love going to their house, it is always so comforting, and Merrianne always has the pantry stocked with great treats- especially the homemade cookies! And this time was no exception! She pulled out a triple tiered pedestal tray filled with a variety I had never seen before- I was enthralled. The chubby pregnant lady in me started drooling, and as soon as I got a taste, I was hooked. Somewhere between my second and ninth cookie, I managed to ask what these incredible concoctions were. Merriannne was kind enough to pass on the recipe. They are the flakiest, sweetest, coat your mouth cookies I have had in a long time. They are the variety that make you want to drink a gallon of milk with them- but you keep going back for more. And they are certainly not hard, so get out your mixer and a fresh box of cornstarch and give them a try.

Melt a ways

-1 cup soft, salted butter
-1 cup flour
-1/2 cup powdered sugar
-3/4 cup corn starch

1) Combine everything in a standing mixer. The dough will be crumbly.

2) Put the dough in plastic wrap, and refrigerate about 30 minutes.

3) Preheat the oven to 350 degrees.

4) When the dough is chilled, roll it into little balls (about 1-2” big). Place the balls onto a prepared sheet pan, and lightly press them in the center with your thumb. (Do this to flatten them, not to make a hole).

5) Bake the cookies at 350, for 15-20 minutes, or until still pale in color, but cooked through. Remove from the oven and let the cookies cool. Frost while the cookies are still warm, but not hot.

Frosting

-3oz cream cheese
-1 cup powdered sugar
-1 tsp vanilla

6) Dab the frosting on top of the cookies with a spoon, and let the frosting cool and firm up before moving the cookies.

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Categorized: Dessert
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I was lucky enough to have one of my very best friends in the world home this past weekend, and I scooted right over there on Friday, as soon as she got in. I am also close with her mom, Merrianne, who has always been like a second mother to me. She is one of those moms that when you are sick makes you ice cream sundaes and grilled cheese with lots of butter – (I know from experience). I love going to their house, it is always so comforting, and Merrianne always has the pantry stocked with great treats- especially the homemade cookies! And this time was no exception! She pulled out a triple tiered pedestal tray filled with a variety I had never seen before- I was enthralled. The chubby pregnant lady in me started drooling, and as soon as I got a taste, I was hooked. Somewhere between my second and ninth cookie, I managed to ask what these incredible concoctions were. Merriannne was kind enough to pass on the recipe. They are the flakiest, sweetest, coat your mouth cookies I have had in a long time. They are the variety that make you want to drink a gallon of milk with them- but you keep going back for more. And they are certainly not hard, so get out your mixer and a fresh box of cornstarch and give them a try.

Melt a ways

-1 cup soft, salted butter
-1 cup flour
-1/2 cup powdered sugar
-3/4 cup corn starch

1) Combine everything in a standing mixer. The dough will be crumbly.

2) Put the dough in plastic wrap, and refrigerate about 30 minutes.

3) Preheat the oven to 350 degrees.

4) When the dough is chilled, roll it into little balls (about 1-2” big). Place the balls onto a prepared sheet pan, and lightly press them in the center with your thumb. (Do this to flatten them, not to make a hole).

5) Bake the cookies at 350, for 15-20 minutes, or until still pale in color, but cooked through. Remove from the oven and let the cookies cool. Frost while the cookies are still warm, but not hot.

Frosting

-3oz cream cheese
-1 cup powdered sugar
-1 tsp vanilla

6) Dab the frosting on top of the cookies with a spoon, and let the frosting cool and firm up before moving the cookies.

Recipe by Heather Christo (http://heatherchristo.com)