Frosted Butter Meltaways

frosted butter meltaway cookies
Frosted Butter Meltaways
Makes about 8 dozen
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  1. 1 1/3 cups confectioners’ sugar, divided
  2. 1 1/4 cups all-purpose flour
  3. 3/4 cup cornstarch
  4. 1 cup butter, softened
  5. 1 (3-ounce) package cream cheese, softened
  6. 1/2 teaspoon vanilla extract
  7. 1 drop liquid red food coloring
  1. In a medium bowl, whisk together 1/3 cup confectioners’ sugar, flour, and cornstarch.
  2. In a large bowl, beat butter and flour mixture with a mixer at medium speed until fluffy. Divide dough into quarters, and roll each portion into a 2-inch-diameter log. Wrap each log in wax paper, and refrigerate for at least 6 hours.
  3. Preheat oven to 350°. Line baking sheets with parchment paper. Remove from refrigerator, and let stand for 15 minutes.
  4. Cut dough logs into 1/4-inch-thick slices, and place on prepared pans. Bake for 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  5. In a medium bowl, beat cream cheese, vanilla, food coloring, and remaining 1 cup confectioners’ sugar with a mixer at low speed until smooth and creamy. Spread or pipe frosting onto cooled cookies. Store in airtight containers for up to 2 days.
Paula Deen Magazine