We get a lot of readers who ask for desserts without eggs in them, so when I saw this recipe, I knew that I had to try it. I didn’t have high expectations for these cookies because of the absurd amount of cornstarch that is in the cookies (I don’t think that I have ever added cornstarch to any cookie recipe before), but they really turned out amazing. They aren’t super flavorful, but they are buttery and literally do melt in you mouth, just like their name says.
4 cups powdered sugar (more or less depending on how thick/runny you like it)
In a medium-sized bowl, cream butter and powdered sugar together. Add vanilla. Add in flour and cornstarch; mix well.
Place dough in the refrigerator for 45-60 minutes.
Preheat oven to 300 degrees.
Roll dough into 1" balls and place on a cookie sheet. Flatten each ball by gently pressing the bottom of a glass on each cookie (dip the bottom of the glass in powdered sugar first to prevent it from sticking to the bottom of a cookie). Bake for 15-20 minutes or until the edges are slightly golden- be sure not to overbake these cookies!
Let cookies cool for 5-10 minutes on their pan, then carefully remove them (I just put them on a plate, but you could put them on a wire rack). These cookies are very delicate, so handle carefully.
In a medium bowl, mix together the frosting ingredients until well-blended and frost each cookie.