Melt in your mouth Cookies
1 Cup Butter (No Substitutions)
1/ Cup Powdered Sugar
1 tsp Vanilla Extract(I used 2 tsp vanilla due to allergies with Almond extract)
1 tsp Almond Extract(only if using 1 tsp of vanilla extract)
1 1/2 Sup Flour
1/4 Cup Corn starch
1 bag (12 oZ) Semi sweet chocolate chips OR Chocolate melting wafers
2 TBLS Corn oil
Assorted candy to decorate:
For Halloween I used Candy corn and Candy pumpkins
For Christmas I will use different small Christmasy type candy
For Valentines Day, Hearts
Cream butter, powdered sugar and extracts together. Add flour and corn starch. Cover and refrigerate at least 30 minutes. Preheat oven to 350
When chilled, roll dough into 1 2/2 inch balls, I used a cookie scoop. Place dough on ungreased baking sheet, flatten each cookie by pressing gently with fingers.
Bake 10 - 12 minutes, just until bottoms are lightly brown. Cool cookies on wire racks.
Melt chocolate with oil. You can either dip half of cookie in chocolate and decorate with candy a candy piece or two OR I used a small brush and brushed on melted chocolate and then decorated with small candies.
Place cookies on wax paper to allow chocolate to harden.
I stored in tins for 2 days before serving. There were no left overs to store so I do not know how long these would store for.
Pairs Well With
I first baked this cookie for Halloween this year. WOW, I am making more for my Christmas Cookie Trays.
Prep Time: 30 Mins
Chill time: 30 Mins
Bake Time per Batch: 10 - 12 Mins
Makes 28 - 30 Cookies