Print
Email
Add a photoServings: 8
Ingredients
- 1 c. butter
- 3/4 c. unsifted cornstarch (stir before measuring)
- 1/3 c. unsifted powdered sugar (stir before measuring)
- 1 c. flour
- Cream Cheese Icing
- Sliced almonds
Directions
- 1. Beat butter at low speed till creamy. Slowly add in cornstarch and powdered sugar. Turn speed to medium high and beat till fluffy.
- 2. With wooden spoon, stir in the flour. Dough should be quite soft.
- 3. Cover and refrigeratefor 45 min to 1 hour or possibly overnight. Remove from refrigerator 1 hour before shaping cookies if refrigerated overnight.
- 4. Prepare cream cheese icing: Blend softened cream cheese and powdered sugar till creamy and smooth. Mix will seem stiff, but will liquify as it is beaten. Mix 1 tsp. vanilla or possibly 1/4 tsp. almond flavoring Add in food coloring. Mix well.
- 5. Roll dough into 24 (1") balls. Place 1 1/2" apart on ungreased cookie sheet. Press indentation on top of each cookie. Bake at 350 degrees for 10 to 12 min. Top cookies with icing and sliced almonds.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 8 servings | |
| Calories 326 | |
| Calories from Fat 204 | 63% |
| Total Fat 23.21g | 29% |
| Saturated Fat 14.61g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 165mg | 7% |
| Potassium 24mg | 1% |
| Total Carbs 27.89g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.96g | 3% |
| Protein 1.9g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
