Melting Snowball Cookies

[Guest guest]

Made these cookies last night and they are yummhy (even better this morning).

The dough turns out very crumbly and mine didn't come together with the beater,

but I was able to form the cookies with my hands. If that's the case, the dough

doesn't need to be refrigerated. We added half a package of white chocolate

chips to the dough.

 

Melting Snowball Cookies

 

1 1/2 cups all purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

1/4 cup powdered (confectioners or icing) sugar

1 cup unsalted butter, room temperature

1 teaspoon pure vanilla extract

 

Topping:

1 cup powdered (confectioners) sugar, sifted

 

In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.

 

In the bowl of your electric mixer (or with a hand mixer), cream the butter and

sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add

the flour mixture and beat until incorporated. Cover and refrigerate the dough

for at least one hour or until firm.

 

Preheat oven to 350 degrees F and place rack in center of oven. Line two baking

sheets with parchment paper.

 

When dough is firm, form into 1 inch balls and place the cookies on the prepared

baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or

until the edges of the cookies start to brown. Remove from oven and place on a

wire rack to cool for about 5 minutes.

 

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle

about half of the confectioners (powdered or icing) sugar onto the bottom of the

pan and then place the slightly cooled cookies on top of the sugar. Put the

remaining sugar in a fine strainer or sieve and then sprinkle the tops of the

cookies (or you can just roll the cookies in the sugar).

 

These cookies store very well. Place in an airtight container between sheets of

wax paper and they will keep a couple of weeks.

 

Makes about 3 dozen cookies.