These crisp drop cookies are great for folks who don't like their treats too sweet and who don't want to fuss with rolling out the dough.
- 1 cup butter, softened
- 1/3 cup confectioners' sugar
- 1 cup all-purpose flour
- 2/3 cup cornstarch
- Colored sugar, optional
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; add to creamed mixture and mix well.
- Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets (cookies will spread). Sprinkle with colored sugar if desired.
- Bake at 325° for 12-15 minutes or until edges are lightly browned and tops are set. Cool for 2 minutes before carefully removing to wire racks. Yield: about 2-1/2 dozen.
Originally published as Butter Wafers in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p86
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