The name says it all!

Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

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  • Cream 1 cup butter, 1/3 cup confectioner's sugar and vanilla. Sift flour and cornstarch and add to creamed mixture.

  • Drop by teaspoon on greased cookie sheet. Bake for 12 to 14 minutes. Watch carefully!

  • Combine 1 cup powdered sugar, melted butter, and 1 teaspoon vanilla. Add enough milk or cream to make spreadable. Spread on warm cookies.

Nutrition Facts

267 calories; protein 1.3g; carbohydrates 28.7g; fat 16.4g; cholesterol 43.3mg; sodium 117.4mg. Full Nutrition
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Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2008
My all around favorite cookie of ALL TIME! Tips: I make the cookie dough and place it onto waxed paper make into a log and put it in the fridge for one hour... then I roll it into tsp size balls by hand (do not flatten) place on a parchment lined cookie sheet and then chill again for a bit. Then I bake for about 15 minutes... until golden. I let them cool a little while on the cookie sheet then I transfer them to a rack to cool. The frosting is EVERYTHING on this cookie! Pipe the frosting on with a piping bag and a large tip. I also use 2 TBS. of butter in mine. Sprinkles are nice too! Make sure to let the cookies sit overnight after frosted to let them cool... the frosting hardens a bit and helps hold this very fragile cookie together. EGG NOG VERSION: add 1/4 tsp. fresh grated nutmeg to the dough and 1/4 tsp if rum flavoring and another 1/4 tsp. of fresh nutmeg to the icing. YUMS! Read More
(57)

Most helpful critical review

Rating: 3 stars
04/11/2008
The recipe said to drop by the teaspoon full - I did this and they didn't flatten at all during cooking - so they were fat little balls. They looked better when I flattened the balls. These do melt in your mouth - I guess there is something I don't like about the cornstarch flavor - and these aren't very sweet - definitely need the frosing - I tinted mine pink. They turned out pretty - but just OKAY tasting. I will not make again - as I could take these or leave them.:-( Read More
(12)
50 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 7
Rating: 5 stars
12/17/2008
My all around favorite cookie of ALL TIME! Tips: I make the cookie dough and place it onto waxed paper make into a log and put it in the fridge for one hour... then I roll it into tsp size balls by hand (do not flatten) place on a parchment lined cookie sheet and then chill again for a bit. Then I bake for about 15 minutes... until golden. I let them cool a little while on the cookie sheet then I transfer them to a rack to cool. The frosting is EVERYTHING on this cookie! Pipe the frosting on with a piping bag and a large tip. I also use 2 TBS. of butter in mine. Sprinkles are nice too! Make sure to let the cookies sit overnight after frosted to let them cool... the frosting hardens a bit and helps hold this very fragile cookie together. EGG NOG VERSION: add 1/4 tsp. fresh grated nutmeg to the dough and 1/4 tsp if rum flavoring and another 1/4 tsp. of fresh nutmeg to the icing. YUMS! Read More
(57)
Rating: 5 stars
09/21/2004
I really enjoyed these cookies. To be honest after I had made my first batch I tasted one and instantly began to make a new batch because I knew they'd be gone right away! I suggest that you don't bake them for only 12 minutes I had to bake mine for at least 15 so that they are a golden brown on the bottom. Read More
(27)
Rating: 5 stars
12/01/2008
This is my family's favorite Christmas cookie! The only thing I do differently is use almond extract instead of vanilla. The taste is extraordinary! I also color the frosting pink and green for Christmas; they look beautiful on cookie trays! Read More
(23)
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Rating: 3 stars
04/11/2008
The recipe said to drop by the teaspoon full - I did this and they didn't flatten at all during cooking - so they were fat little balls. They looked better when I flattened the balls. These do melt in your mouth - I guess there is something I don't like about the cornstarch flavor - and these aren't very sweet - definitely need the frosing - I tinted mine pink. They turned out pretty - but just OKAY tasting. I will not make again - as I could take these or leave them.:-( Read More
(12)
Rating: 5 stars
12/23/2010
Love it! So simple to make and yummy! I followed the recipe as written and it turned out great! These cookies do not spread on the cookie sheet so don't worry about placing them too close! Read More
(10)
Rating: 3 stars
12/14/2008
I am a fan of melt in your mouth cookies or butter cookies. I made another version of MIYM cookies and they were wonderful and very easy to make. While the taste was good the cookies fell apart easily. By the time I was done transferring the cookies to the cookie sheet most of them either broke apart or fell on the ground. Because of that issue alone I was unable to put the butter cream on the cookies so we sprinkled powder sugar on top instead. Otherwise they won't taste sweet at all. While I was not totally disappointed at the taste I don't think I will be making it again. I like my old one that has fewer ingredients and simpler steps. Read More
(8)
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Rating: 4 stars
12/19/2008
We make these every year for Christmas and I know how to make these even better! For the frosting mix 3 oz. cream cheese with 1 c. powdered sugar 1 tsp. vanilla and two drops of food coloring (I usually do green). Flatten them with a cup covered with a cloth over it dipped in flour before baking. They shouldn't be golden when you take them out. They still look pretty white and I let them cool on the cookie sheet before frosting them. Yum yum! Read More
(7)
Rating: 5 stars
12/17/2003
These cookies are the best! They really do melt-in-your mouth! My family and friends ask me to make these cookies all the time. I always have to triple the recipe to have enough for everyone. I have found that the baking time is more like 14-20 minutes if the batter is cold (I keep it in the fridge while batches are cooking). Thanks so much Debbie!!! Read More
(7)
Rating: 4 stars
12/23/2008
These cookies are delicious. The only problem that I had was with the icing. This combination does not harden. Add one teaspoon of corn syrup and I am told that will fix the problem. Cookies are not nearly as good without the icing but they do taste a like pecan sandies. I tried the cream cheese in the icing and that does add a nice flavor... UPDATE I made these cookies again last night and thought that I would roll the dough with flour on my hands and make them look nicer... what I got was a perfectly round cookie with a big dot of icing in the middle... The icing did harden but I left the cream cheese out and like it better with the extra flavor. The cookies tasted to floury also last night... They are definitely better if you go by the recipe and don't roll them into balls (I put a dent in the middle to hold the icing nice and neat but it works better if you just let them take their own shape!) I would suggest going by the original recipe (or adding pecans which makes them even more wonderful) and letting them cool before you put the icing on and don't make the icing to thin... I also made mine really dark green for Christmas but they look better a little more pastel colored... Read More
(6)
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