Wednesday, July 6, 2011

Sugar Puffs

I made these vanilla cookies this past weekend as a counterpoint to the deeply chocolately Chocolate Sorbet, thinking that the lightness of the cookie itself and its gentle vanilla flavor would nicely balance it out. Or, as one noted, for those who don't like chocolate. Or, if you know me, to complete my favorite color combination- black and white. ;) The addition of cornstarch to this shortbread like batter makes these ethereally light. This batch yielded about 21 cookies for me, so double the recipe if you need more. The tops won't color terribly, but keep an eye on the bottoms and sides, they should turn a nice golden color.
Sugar Puffs
from the Cookie Companion

1/2 cup powdered sugar
3/4 cup butter or margarine
1/2 tsp salt
1 1/2 tsp vanilla extract
1/2 cup cornstarch
1 cup flour

Preheat your oven to 300 degrees. Line two baking sheets with parchment paper. Set aside while you make the cookie dough.
Place the sugar, margarine, salt and vanilla in the bowl of your mixer.
Cream well.
Add the cornstarch and flour,
and beat until a cohesive dough forms. Scrape down the sides of the bowl as needed.
Using a small cookie scoop, scoop onto the prepared baking sheets.
Bake for 25 minutes or until light golden brown. Serve with chocolate sorbet or all by their lonesome.

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