Cookies
- 1 cup butter at room temperature
- ⅓ cup confectioner's sugar
- ⅛ tsp salt
- ¾ cup corn starch
- 1 cup flour
Icing
- 2 tbsp butter, melted
- 1 cup confectioner's sugar
- 1 tsp almond extract
- 2 tbsp half-and-half
Directions
In a medium mixing bowl, cream the butter until light, then gradually add the confectioners' sugar and salt. Beat this mixture thoroughly, about 3 minutes; gradually add the cornstarch and flour and blend well. Form the dough into walnut-sized balls and chill in the refrigerator for 1 hour.
Preheat the oven to 350° F.
Transfer the balls to an ungreased cookie sheet and let stand for 20 minutes or until soft, then make a thumbprint on top of each to flatten the cookies. Bake for 15-16 minutes, or until the cookies are golden on the bottom. Remove to a rack to cool.
While the cookies cool, make the icing: In a small bowl, combine the butter, confectioners' sugar, almond extract, and half-and-half until creamy. (This may be tinted with food coloring.) Ice the cookies when they are completely cooled. Store in tins, in layers separated by plastic wrap.
