Melt in your mouth Cookies
  • Cooking Time: 10 - 12
  • Servings: 28 - 30
  • Preparation Time: 30
  • 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
  • ETC.
  1. Cream butter, powdered sugar and extracts together. Add flour and corn starch. Cover and refrigerate at least 30 minutes. Preheat oven to 350
  2. 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.
  3. Bake 10 - 12 minutes, just until bottoms are lightly brown. Cool cookies on wire racks.
  4. 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.
  5. Place cookies on wax paper to allow chocolate to harden.
  6. 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.
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