| Level: | Intermediate |
| Total: | 1 hr 2 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 12 min |
| Yield: | 5 dozen |
| Level: | Intermediate |
| Total: | 1 hr 2 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 12 min |
| Yield: | 5 dozen |
Ingredients
- 1 cup cornstarch
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 pound unsalted butter, softened
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Sift the cornstarch, flour, and salt together in a small bowl.
- In a separate bowl, use the electric mixer to cream the butter and 1/2 cup of the confectioners’ sugar together. Add the vanilla extract. Gradually add the dry ingredients and continue mixing until the dough comes together in a ball.
- Preheat the oven to 375 degrees F.
- Knead the dough briefly on a lightly floured surface. Divide the dough into 10 equal portions. Roll each portion into 1/2-inch diameter ropes. Cut each rope into 2 1/2-inch lengths. Gently roll each length so that the tips are tapered. Place the cookies 1 1/2 inches apart on a sheet pan and curve them slightly to resemble crescents. Refrigerate for 1/2 hour before baking to prevent spreading.
- Bake for 10 to 12 minutes in the middle rack of the oven. Cool for 3 minutes. Use a spatula to transfer the cookies directly onto a cooling rack. Dust generously with remaining 1 cup of confectioner’s sugar. Use the remaining sugar to dust the cookies again just prior to serving.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 53 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 0 g |
| Cholesterol | 8 mg |
| Sodium | 10 mg |
| Serving Size | 1 of 60 servings |
| Calories | 53 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 0 g |
| Cholesterol | 8 mg |
| Sodium | 10 mg |
Reviews
Two sticks of butter which equals a half a pound of butter for only 3/4 cup +1 tablespoon of all purpose flour +3/4 cups of confectioner sugar, they sat in the fridge for a half an hour and butter is just seeping out of these, I am an avid baker and I questioned the amount of butter in this recipe, shouldn’t really be one stick or a half a stick of butter not a half a pound I don’t get it these are awful, just wondering has anyone else had this issue with these particular cookies I can’t believe people used two sticks of butter with that small amount of flour and confectionery sugar
Love this one. Super easy and much like a pecan sandy. My son does not like pecans so this is a great alternative to a melt in your mouth cookie.
I’m sure these will be great, but I didn’t read the recipe close enough and I added ALL the sugar to the dough! LOL. Make sure to add only 1/2 powdered sugar to the dough. I’ll try it again… the right way. 🙂
I’ve tried many recipes for this type of cookie and have been disappointed until now. They really do melt in your mouth. Can’t wait to make them dipped in good Belgian chocolate!
This is a great cookie if you’re looking for something different and easy. I made them into crescents and balls. I liked the “doneness” of the balls better, but the crescents were good too. Be careful not to overcook them.