½ C (1 stick) butter, softened
½ C shortening
½ C powdered sugar*
pinch of salt
1 tsp vanilla extract
1 ½ C all-purpose flour
¼ C cornstarch
1. Preheat oven to 350F
2. In a bowl, mix together flour and cornstartch
3. Whip together softened butter and shortening until creamy and fluffy.
4. Sift in flour mixture and mix until the dough just comes together, don’t over mix it. Never over mix a dough! Wrap dough in plastic wrap and chill it in the fridge for at least an hour.
6. Bake cookies for 9-11 minutes or until the bottom of the cookies just start to turn lightly brown. ***
1) Spread jam, Nutella, or any type of filling you want, between two cookies and sandwich them together
2) Crumble them up and eat them with ice cream
3) Dip them in chocolate, duh
* Powdered sugar is what makes the cookies melt in your mouth, so make sure you don’t replace it with granulated sugar
** When the cookies dough is cold before baking, it prevents the cookie from flattening out
*** Don’t over bake those cookies! If you’re looking for the crumbly and the melt-in-your-mouth texture, make sure you take them out of the oven before the bottom start to turn brown; 9 minutes. If you want some crunchy cookies with buttery taste, you can bake them a little longer, until the bottom is golden brown; 11 minutes.
**** Don’t eat those cookies while they’re warm, they will be powdery. Patience, baby, patience.
I have another recipe similar to this that I’ve used before; butter cookies.
The granulated sugar in it and the baking temperature and time makes the cookies crunchy yet buttery. I also strongly recommend it.