Light as Air Butter Cookies
Ingredients
- 188 g Flour (Plain)
- 1/2 c Sugar (Icing) (heaping)
- 1/4 c Corn Starch / Corn Flour
- 1/4 t Salt (Table)
- 227 g butter (room temperature [don't you dare use margarine])
- 1 t vanilla extract
- 1 t lemon extract (or almond extract or orange extract)
Method
In a food processor, pulse the dry ingredients. Add the butter in small cubes and pulse into the dry along with the extracts. (you can add 1/4 cup of chopped nuts, mini chocolate chips (chunks or standard size chips won’t work if piping.)
Have your oven set to 325 and the racks near the top.
Use a one oz scoop, or pipe onto a dry sheet pan lined with parchment paper using a large star tip. Bake about 12 minutes until done. They should not have much color if any at all. Once they are cool you can transfer them to a plate. Due to the delicate nature of the cookie, don’t move them until they are cool and they have formed a more solid structure.
Notes
SJ Note 9 Aug 2010: These were terrible. They're very crumbly, and taste of raw flour. Increasing the bake time didn't help.