Total TimePrep: 50 min. Bake: 20 min./batch
- 3 cups butter, softened
- 1-1/2 cups confectioners' sugar, sifted
- 4-1/2 cups all-purpose flour
- 1-1/2 cups cornstarch
- Nonpareils and/or halved candied cherries
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended.
- With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
- Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
Test Kitchen Tips
Nutrition Facts1 cookie: 39 calories, 3g fat (2g saturated fat), 7mg cholesterol, 20mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.
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Oct 27, 2019
I have not made them yet, but am glad I read the reviews first!! I will definitely use some extracts, and also chill the dough before baking. They sound really good, and the sugar is only one gram, which is good for me, being a diabetic..
Oct 23, 2019
My daughter and granddaughter have Celiac's ( wheat allergy ) , what flour will work for this recipe besides all purpose flour..
Mar 9, 2019
I liked these, and they seemed to go over well at Christmas, but I agree, they do crumble pretty easily, Will definitely try adding flavoring (vanilla, almond, lemon) next time for variety. I like that even a half recipe makes a ton of cookies.
Jan 19, 2019
I made a mistake and used regular sugar not the sugar you stated. We it make any difference, I'm just getting back into the baking again. I guess I'm going to make mistakes once in awhile.
Jan 3, 2019
I think the ratios are off a bit. I did modify the recipe a little which should have made a less crumbly cookie. Even then they were so fragile. From what I have read on other sites the proper ration should be 3,2 1 this one seems to be 3, 1.5, .75 which may be a problem. Test cookies were so fragile but somewhat ok in taste. I added dried cranberries and white chocolate (real white choc not the artificial crap) and they were a little less fragile. Those who had them thought they came out ok but I am going to modify the recipe to 3, 2, 1 ratio and see how that works.
Dec 28, 2018
Love these cookies! Been making for a few years now. Followed directions exactly and never had a problem!
Dec 22, 2018
I had the same problem as many other reviewers. Dough too crumbly. I had halved the recipe and couldn't keep the dough together. I felt it needed some kind of liquid to bind it so, I melted a stick of butter and added it to the already mixed dough. It worked out perfectly. They taste good and melt in your mouth. Good luck to all.
Dec 22, 2018
I did a half recipe the first time. I thought the time to bake seemed a little long so I tested a couple batches at a lower baking time. 13 minutes was perfect at 300°. The cookies were perfectly melt-in-your-mouth good!
Dec 21, 2018
Update! I saw on another recipe to chill the cookies. I tried it with the ones I didn't throw out. They are wonderful. I wish I could delete my previous review. Be sure and chill before eating.
Dec 20, 2018
I made half the recipe to try it. I had no problems with consistency of the dough. I followed the suggestion and added a tiny bit of lemon and thyme, and a pinch of cardamom as well. These are really good cookies, not so sugary as many other recipes are.