MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
MELT-IN -YOUR-MOUTH CHOCOLATE DROP COOKIES
These are simply the best chocolate cookies! Very tender and moist. These make excellent mint sandwich cookies. Simple mix one cup of confectioners sugar with 1/2 tsp peppermint extract and enough milk to make it into speadable consistancy.
Provided by Aroostook
Categories Drop Cookies
Time 19m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350F Cream butter and sugar ina large bowl Blend in vanilla and egg In a cup, mix milk with sour cream until smoooth Sift in dry ingredients a little at a time alternating with the sour cream/milk mixture.
- Drop by teaspoonsful 2 in.
- apart onto a greased baking sheet Bake for 7-9 minutes.
- Remove from cookie cheet and cool on wire racks.
- These cookies will be very soft and will firm up when cooled.
- Be careful not to overcook.
Nutrition Facts : Calories 718.7, Fat 37.2, SaturatedFat 22.8, Cholesterol 141.7, Sodium 552.9, Carbohydrate 92.9, Fiber 4.8, Sugar 50.6, Protein 9.6
MELT IN YOUR MOUTH BUTTER COOKIES
This is my sister-in-law's recipe that I made for the first time this Valentine's Day, and have since made I don't know how many more batches! It's quite similar (but not identical) to some of the other butter cookie recipes on this website, but I didn't see any others that had a recipe for icing (and I just can't imagine them without)!!
Provided by CrystalB
Categories Dessert
Time 38m
Yield 3 dozen
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1595.8, Fat 79.5, SaturatedFat 42.4, Cholesterol 234.2, Sodium 958, Carbohydrate 210.4, Fiber 2.8, Sugar 128.9, Protein 13.9
MELT-IN-YOUR-MOUTH LEMON DROP COOKIES
The addition of cornstarch to these cookies really makes them melt in your mouth! The fact that they are egg-free makes them good for those allergic to eggs, and since the cookies are little, it is easy to eat a bunch - unfortunately... :) These are a nice addition to a summer BBQ, a baby shower, or any get-together. These can be made with any citrus fruit, but we like lemon the best!
Provided by Greeny4444
Categories Dessert
Time 1h
Yield 60 cookies, 20 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 303.9, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.2, Carbohydrate 31.9, Fiber 0.7, Sugar 12, Protein 2.5
MELT IN YOUR MOUTH COOKIES
Make and share this Melt in Your Mouth Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Set oven to 325°F.
- In a medium bowl; sift together flour, baking soda, salt and cream of tartar.
- In another bowl, cream the butter, shortening, vanilla, and brown sugar; add beaten egg.
- Add the sifted dry ingredients to the creamed mixture; mix well.
- Add the coconut, nuts and chocolate chips (if using); stir well.
- Drop the cookie dough onto a greased cookie sheet; press flat with a fork dipped in cream.
- Bake 15-20 minutes.
Nutrition Facts : Calories 174.5, Fat 10.6, SaturatedFat 4.4, Cholesterol 19, Sodium 132.8, Carbohydrate 18.6, Fiber 0.6, Sugar 9.9, Protein 1.9
MELT IN YOUR MOUTH SUGAR COOKIES
I just made these from the Dec 2005 Good HouseKeeping magazine. The recipe was submitted by Faye Holloway of Tallulah, LA.I had to put them in the freezer or they would all be gone! The book says 8 dozen, I only got about 4.
Provided by charlened
Categories Dessert
Time 50m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- On waxed paper, combine flour, baking soda, cream of tartar and salt.
- In a large bowl, beat butter, confectioners sugar, and 1/2 cup granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.
- Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 1/2 inch round.
- Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 monthes.
MELT-IN-YOUR-MOUTH CHOCOLATE CHIP COOKIES
This is actually my own variation of a Crisco recipe, made without Crisco (trying to be healthier and ditch the hydrogenated fats!) I sub butter and veggie oil instead, and you still end up with a soft, chewy cookie. Believe me, no one knows they're better for you and they just gobble them up. :)
Provided by SJay93
Categories Dessert
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350. Combine melted butter, oil, brown sugar, milk and vanilla in large bowl, beating at medium speed of mixer until well blended. Mixture will not resemble normal "creamed" batter because of the melted butter; this is totally ok. Beat in egg.
- Combine flours, salt, baking soda (and if using, oats) with a whisk to ensure everything is well incorporated. Mix, by hand, into wet ingredients just until blended. You might want to mix in about a third at a time to make it easier. At this point you may need to add a tablespoon or two of flour-you want the dough to be firm enough to easily roll into a ball. Stir in chocolate chips.
- Roll into balls about a little smaller than the size of a golf ball and place 2-3 inches apart on ungreased baking sheet. Press 3 or 4 chocolate chips into tops of cookies, and bake for 8-10 minutes for soft, chewy cookies, or 11-13 minutes for crisp cookies. I prefer soft and chewy, and they normally go for about 9 minutes.
- Cool for 5 minutes in sheets; transfer to wire racks.
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- In a large microwave-safe bowl, melt the butter (I like to do this in 15 second increments at 50% power, but you can also do it in a small saucepan on the stovetop and transfer it to a bowl afterward). While the butter is still warm, add the cocoa powder to the butter and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk.
- Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about 1/3 of the mixture at a time to fully, evenly incorporate it). Gently stir in the chocolate chips.
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