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Ingredients2 h servings 110
Original recipe yields 48 servings (4 dozen)
- Preheat oven to 350 degrees F (175 degrees C). Whisk together the cake flour, cornstarch, and confectioners' sugar; set aside.
- Beat the butter, vegetable oil, superfine sugar, and vanilla extract with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated. Roll dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets, and flatten each cookie slightly with the bottom of a glass.
- Bake in the preheated oven until golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
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- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 110 calories; 5.6 14.5 0.5 10 28 Full nutrition
ReviewsRead all reviews 2
As the author wrote, these can get hard quickly. They are difficult to eat on their own but would be nice dunked in coffee. They have good flavor, but are really, really sweet. Too sweet for ...