Ingredients

The following ingredients have 18 Servings
  • 3 cups unsalted butter (softened)
  • 1-1/2 cups confectioners' sugar or powdered sugar (referred to as 'icing sugar' in Canada, sifted)
  • 4-1/2 cups all-purpose flour
  • 1-1/2 cups cornstarch
  • Nonpareils and/or halved candied cherries (optional)

Instruction

  • Preheat oven to 300 degrees F (148 degrees C)
  • In the bowl of a stand mixer with the paddle attachment, (or in a large bowl) cream butter and icing sugar until light and fluffy (you can use an electric hand mixer, but it's not ideal).
  • Gradually add flour and cornstarch, beating on medium high speed, until well blended.
  • With hands lightly dusted with additional cornstarch, roll cookie dough into 1 inch. balls (or use a small cookie scoop)
  • Place 1 inch. apart on ungreased baking sheet.
  • Press lightly with floured tines of a fork.
  • Add nonpareils and/or cherry halves, if desired to the top of the cookies.
  • Baking time: Bake at 300° for 20-22 minutes or until bottoms are lightly browned.
  • Cool for 5 minutes before moving from pans to wire racks to continue cooling. *If you try to move them too early, they will fall apart.