- Prep Time
- 10 mins
- Total Time
- 40 mins
- 40 small cookies
- unsalted butter, room temperature
- icing sugar
- all purpose flour
- pure vanilla extract
- For chocolate cookies add to base recipe:
- cocoa powder
- semi sweet chocolate chips & chunks
- For caramel pecan cookies add to base recipe:
- Skor bits
- pecans, finely chopped
- ground cinnamon
Pre-heat your oven at 350°F (180°C). Sift together the icing sugar and cornstarch, set aside.
Using a hand mixer or two knives, cream the butter until light and fluffy, then add the icing sugar and cornstarch and beat until blended. Add the flour, vanilla and salt, mixing again until a crumbly dough forms. If necessary, add 1 tbsp (15 mL) ice cold water to help the dough come together.
Roll out the dough on a lightly floured surface to approx. 1/4 inch (0.5 cm) thickness and cut into desired shapes, or roll into small balls and press into thumbprint-style cookies. Transfer cookies to a parchment paper-lined baking tray and bake in the centre of the oven for 10-12 minutes depending on thickness, until barely browned. Let cool completely before decorating.
Transfer to an airtight container and storeat room temperature.
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