Recipe: Pastel Meltaways

PASTEL MELTAWAYS

"This is a very very old recipe that used to be on the side of the cornstarch box, and they are small round cookies that literally melt in your mouth."

3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup confectioners sugar
1/2 cup cornstarch
1 cup all-purpose flour
Icing

In large bowl, combine butter and confectioners sugar and blend well with electric mixer. Stir in cornstarch and flour. Form dough into ball, cover with plastic wrap; chill 30 minutes.

WHEN READY TO BAKE:
Heat oven to 325 degrees F.

Shape dough into 1/2-inch balls and flatten into rounds. Place 2 inches apart on parchment-lined or ungreased cookie sheets.

Bake 10 to 15 minutes, until lightly browned on edges. While cookies bake, prepare icing.

When cookies are done, remove from oven and cool about 2 minutes on baking sheets. Remove from baking sheets and cool completely on wire racks. When cooled, frost with icing.

ICING

1 cup confectioners sugar
2/3 teaspoon vanilla extract
2 teaspoons butter, room temperature
2 tablespoons milk (about)
Food coloring of your choice

In bowl, mix confectioners sugar, vanilla extract, butter and milk. Add 1 to 2 drops of food coloring and mix well. Icing can be divided and each part tinted a different color. Frost cooled cookies and refrigerate or freeze.

Makes about 4 dozen cookies
Source: Nalora, Eat At