These cookies literally melt in your mouth and taste so, so good!
Nobody will ever know how easy it is to make them.
This recipe yields about 60 cookies.
Cream together butter and 1/2 cup plus 2 tablespoons of powdered sugar. Knead in flour, cornstarch, and vanilla. Add the cold water and knead quickly until the dough is firm. Wrap it in cling film and put into the fridge for about 30 minutes.
Preheat oven to 390°F (200°Celsius). Line two cookie sheets with baking paper.
From the dough, form small balls (about the size of a cherry) and place them on the cookie sheets. Leave a little space between individual cookies since they will spread out a little (but not a lot).
Bake them in the middle of the oven for about 10 minutes. You want them to be just a little bit browned at the bottom, but not at the top. Take them out of the oven and let cool on the cookie sheets. They will harden a bit.
For the icing, beat the egg white until stiff peaks form and mix in the rest of the powdered sugar. You will now have a pipe-able icing which you can fill, one or two tablespoonfuls at a time, into a piping bag with a very fine tip (it’s best to make your own out of a piece of parchment paper and cut off just the very tip). Pipe small snowflake (or other) patterns onto the cookies and immeadiately sprinkle with sugar.
The cookies will sparkle like real snowflakes!
Store them in an airtight container.
I am happy to report that I have NO idea how long they will keep under normal circumstances in a disciplined household!
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I made these for a Christmas party and they were wonderful! I don’t think I beat the egg white mixture for as long as I should, so the icing was little too runny. But all in all, they were delicious! Thanks for a new cookie recipe!
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westmonster on 1.10.2011
I’m so glad you liked them! They’ve been my favorite cookies for many years.
cmlauren on 12.31.2010
I made these for a Christmas party and they were wonderful! I don’t think I beat the egg white mixture for as long as I should, so the icing was little too runny. But all in all, they were delicious! Thanks for a new cookie recipe!
westmonster on 12.7.2010
I made a new batch of these beauties yesterday and prepared the icing with rum instead of the egg white – in the hopes that they’d keep well until Christmas – seeing as almost half of that batch is gone already, I am ready to give up on that hope, though.
But seriously: The rum icing is almost even better than the egg white one. My colleagues thought so, at least.