These biscuits can get a little hard but are absolutely delicious.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Whisk together the cake flour, cornstarch, and confectioners' sugar; set aside.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

109.8 calories; 0.5 g protein; 14.5 g carbohydrates; 10.2 mg cholesterol; 27.7 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/18/2011
These were a little bit of a challenge for me. I made half batch of 24 one dozen by the directions and the other dozen a bit improvised. Maybe I didn't work my dough enough but it never really came together. I had a lot of crumbles that I formed with a cookie scoop for the first dozen. They were a bit bigger than the recipe called for and smashing them with a glass didn't get them quite thin enough. They puffed a tiny bit in the oven and spread slightly. I left them in for 16 minutes and they never got golden on top but I was afraid to leave them in any longer. The first batch actually came out a bit soft in the middle. I don't mind a soft cookie though; just not what I expected. They are fragile when warm so heed the warning about waiting to move them until they've cooled a little bit. I did them on parchment which I can usually slide off the pan without any harm but not so with this batch. There were a few crumbled casualties. So for the second batch I decided to vary the technique a bit. I formed the rest of the dough into a log that was about 2.5" in diameter then sliced 1/8" thick rounds from it. That was much easier and the cookies did get brown around the edges. They're cooling now but I'm pretty confident that these will be crispy. All in all they taste good but you may have to experiment a bit with the technique. I would have done 3.5 stars if I could have but will give the extra half star for taste:) Read More
(1)

Most helpful critical review

Rating: 2 stars
03/11/2012
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 our taste so I probably won't make them again. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/18/2011
These were a little bit of a challenge for me. I made half batch of 24 one dozen by the directions and the other dozen a bit improvised. Maybe I didn't work my dough enough but it never really came together. I had a lot of crumbles that I formed with a cookie scoop for the first dozen. They were a bit bigger than the recipe called for and smashing them with a glass didn't get them quite thin enough. They puffed a tiny bit in the oven and spread slightly. I left them in for 16 minutes and they never got golden on top but I was afraid to leave them in any longer. The first batch actually came out a bit soft in the middle. I don't mind a soft cookie though; just not what I expected. They are fragile when warm so heed the warning about waiting to move them until they've cooled a little bit. I did them on parchment which I can usually slide off the pan without any harm but not so with this batch. There were a few crumbled casualties. So for the second batch I decided to vary the technique a bit. I formed the rest of the dough into a log that was about 2.5" in diameter then sliced 1/8" thick rounds from it. That was much easier and the cookies did get brown around the edges. They're cooling now but I'm pretty confident that these will be crispy. All in all they taste good but you may have to experiment a bit with the technique. I would have done 3.5 stars if I could have but will give the extra half star for taste:) Read More
(1)
Rating: 4 stars
06/18/2011
These were a little bit of a challenge for me. I made half batch of 24 one dozen by the directions and the other dozen a bit improvised. Maybe I didn't work my dough enough but it never really came together. I had a lot of crumbles that I formed with a cookie scoop for the first dozen. They were a bit bigger than the recipe called for and smashing them with a glass didn't get them quite thin enough. They puffed a tiny bit in the oven and spread slightly. I left them in for 16 minutes and they never got golden on top but I was afraid to leave them in any longer. The first batch actually came out a bit soft in the middle. I don't mind a soft cookie though; just not what I expected. They are fragile when warm so heed the warning about waiting to move them until they've cooled a little bit. I did them on parchment which I can usually slide off the pan without any harm but not so with this batch. There were a few crumbled casualties. So for the second batch I decided to vary the technique a bit. I formed the rest of the dough into a log that was about 2.5" in diameter then sliced 1/8" thick rounds from it. That was much easier and the cookies did get brown around the edges. They're cooling now but I'm pretty confident that these will be crispy. All in all they taste good but you may have to experiment a bit with the technique. I would have done 3.5 stars if I could have but will give the extra half star for taste:) Read More
(1)
Rating: 2 stars
03/11/2012
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 our taste so I probably won't make them again. Read More
(1)
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