Melt In Your Mouth Cookies Recipes

MELT IN YOUR MOUTH COOKIES III

Steps:

• Combine the butter, flour and confectioners' sugar together. At first it will have a pie crust consistency. Roll into one large log and wrap in wax paper or plastic wrap. Chill for at least one hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice chilled log into 1/4 inch thick slices. Place cookies on a baking sheet. Bake in preheated oven until edges just begin to turn golden, about 10 minutes. Watch carefully so they don't burn.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

MELT-IN-YOUR-MOUTH SUGAR COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.

MELT-IN-YOUR-MOUTH COOKIES

Steps:

• Cream butter and sugar together.
• Add water and vanilla to the mixture.
• Gradually add flour, fold in nuts.
• Roll dough into 1 inch balls.
• Place on ungreased baking sheets and flatten with fingers.
• Bake at 300 F for 20-25 minutes.
• Cool on a wire rack.

MELT IN YOUR MOUTH SUGAR COOKIES

Steps:

• Cream butter and shortening with the sugars.
• Beat eggs and add to the butter along with the baking soda and cream of tartar, blend together thoroughly.
• Gradually add the flour until well blended.
• Either roll into small balls and flatten slightly with a glass dipped in sugar, or roll out on slightly floured surface (not too thin) and cut out shapes with cookie cutters.
• Grease cookie sheets, and Bake in 350 degree oven 7-10 minute Be careful not to over bake, they should still be white on the top and a very light brown on the bottom. Cool.
• If you want to put sugar on them, sprinkle with colored sugar before baking, otherwise frost with frosting once they are cool, either store bought or your own recipe. They turn out best with sugar or frosting as opposed to plain.

MELT-IN-YOUR-MOUTH LEMON DROP COOKIES

Steps:

• Heat the oven to 350°F
• In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
• Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
• Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
• Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
• Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.

MELT IN YOUR MOUTH BUTTER COOKIES

Steps:

• Cream butter or margarine (and yes margarine does work beautifully! I can see some people raising their eyebrows!) with sugar.
• Add eggs and vanilla and mix.
• Add flour, baking powder and salt and mix well.
• At this point you can either roll out and cut with cookie cutters or roll dough into 1 inch balls and flatten on cookie sheet.
• Bake at 375F for 6 to 8 minutes until set, NOT brown.
• Mix icing ingredients together and ice cookies once cooled.