Shortbread Meltaways Recipes

Steps:

• Preheat oven to 350 degrees F.
• Line cookie sheets with parchment paper.
• Beat butter, icing sugar and vanilla until creamy.
• In a separate bowl, combine flour, corn starch, baking powder and salt;stir half into butter mixture.
• Stir in toffee bits and remaining flour mixture.
• Roll heaping tablespoons of dough into balls and place on prepared cookie sheets about 2 inches apart.
• Bake in preheated oven for about 15 minutes or until lightly golden.
• Let cool on pan for about 5 minutes and dust with more icing sugar, if desired.

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture and mix well. , Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.