CHOCOLATE MELTS IN YOUR MOUTH RECIPES
MELT IN YOUR MOUTH COOKIES I RECIPE | ALLRECIPES
The name says it all!
Provided by EVANSDL
Categories Desserts Cookies Drop Cookie Recipes
Yield 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- 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 : Calories 267.1 calories, CarbohydrateContent 28.7 g, CholesterolContent 43.3 mg, FatContent 16.4 g, FiberContent 0.4 g, ProteinContent 1.3 g, SaturatedFatContent 10.4 g, SodiumContent 117.4 mg, SugarContent 13.2 g
MELT-IN-YOUR-MOUTH MINI CHOCOLATE CHIP SHORTBREAD COOKIES ...
No subs use only butter. If desired you can coat them is sugar before baking. These are also great without the chocolate chips, chopped maraschino cherries can be used in place of the chocolate chips for the holidays.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees (set oven rack to second-lowest position).
- Prepare an ungreased cookie/baking sheet.
- In a medium bowl beat softened butter with vanilla using an electric mixer until fluffy (about 4 minutes).
- Add in confectioners sugar, cornstarch and flour; beat on low speed for about 1 minute, then on high speed for 3-4 minutes more.
- Add in the mini chocolate chips; mix to combine.
- Drop by spoonfuls about 2-inches apart on the baking sheet.
- Bake for about 10-12 minutes (watch that the edges don't brown too much).
- Cool completely on wire racks then lightly dust with confectioners sugar if desired.
Nutrition Facts : Calories 148.3, FatContent 10.2, SaturatedFatContent 6.4, CholesterolContent 24.4, SodiumContent 66.1, CarbohydrateContent 13.5, FiberContent 0.4, SugarContent 4.6, ProteinContent 1.2
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