But an otherwise delicious recipe! Also, I was worried about the cookies breaking during frosting so I just piped the frosting onto the cookies in a cute spiral. And so easy…thank you! Glaze: Melt 3 TBSP butter. 1 C. flour. Thanks! Only problem – they are so small you think you need to eat more – then before you know it, you have eaten way too many. Can I substitute these? In a medium bowl, cream butter until fluffy. I left them in place on the foil until they were completely cooled and frosted. Could it be the cornstarch that is causing some crumbles. Thankfully, I didn’t have any issues with the dough being too crumbly or melting in the oven. My dough was very soft and just a little sticky. they are sooo good, and they turned out perfect.. thank-you, will be passing it on, Mine spread like unleavened bread… turned out so awful. I’m the 1 hundredth comment!! Cool on wire rack & frost with Cream Cheese Frosting. I just made these and they turned out perfect. In a bowl, beat butter and confectioners' sugar until blended. Who knew that it takes just shy of forever to make fluffy butter?!! My friend and I had found this on Pinterest and both made them. http://milliemorganmedia.blogspot.com. I just read through all the comments and it’s almost like a psychology lesson, lol. I read the comments but then made the recipe exactly as written and the cookies are perfect. anyways, also yes, real butter! I try to frost them right before I need them. apart on ungreased. In a small bowl, mix all dry ingredients. I was apprehensive to try these after reading the comments, especially since the first recipe I ever tried from pinterest failed. Is that correct? Thank you so much for sharing! Followed the recipe and they were a disaster. My husband is more of a peanut butter cookie fan so he wasn’t too thrilled that I planned to make them. I used a Raspberry flavored soft cream cheese in the frosting. Found this recipe on Pinterest, and gave it a shot this morning. For half of the batch I drop them on the cookie sheet without pressing down and when I saw how nice they came out, I used the glass to push down a little on the other half. I will be making these again, because my family LOVED the flavor (even with 3/4 teaspoon cornstarch) just not so much the look. I made these today and they turned out perfect! I just made those and it didn’t turn out well… The dough isn’t really suited for baking O_O it just melted straight away and turned blaah. I found these and was ready to go. With or without the icing . I also used real butter rather than margarine. PERFECTION!!!!! Oh my! She had the same problem with the dough being crumbly. I have to confess that I didn’t pay close attention to what I was doing and made a few mistakes. I guess that’s something that comes from having 3 brothers?! Can’t wait to take these to bunco tonight. The taste of cornstarch was also a bit overwhelming. 1 cup=2 sticks of butter. She followed the same recipe as always and she attempted them 3 different times, using different brands of ingredients and it was all a big mess! Really flat, like a wafer. thanks friend , These look fab!! I made these cookies and they were wonderful everyone enjoyed them at Christmas time not sure why some have had so many problems and I am no where near that great of a baker lol. But then I went back and mixed it some more with the mixer and then I had a nice dough form. The butter content needs to be reduced slightly, a scant one cup, so the cookies won’t run all over the place. I made the melt away cookies these evenings. For the icing I used 8 ounces of cream cheese and half a container of purchased icing. Some posts may contain affiliate links. I made them today….and they practically do “melt” in your mouth. I also added am egg. I will definitely be making these again! I made these and my family loves them but to me it tastes to doughy or has too much of a flour or corn starch taste, any suggestions??? So was so upset with the outcome. Margarine contains so much oil it may be making them melt: I featured your recipe today on my blog at http://www.firstposition.blogspot.com. Thank y ou again for the yummy recipe. I found your recipe on Pinterest. I scooped my cookies onto a cookie sheet that was sprayed with a non-stick spray and then flattened the dough balls with the back of my measuring cup to about 1/2″ thickness. I have made these three times…everyone loves them! You have to make sure you keep mixing. I live in Houston so maybe this has something to do with it? I live in Australia so I’m not sure about the terminology. This is the 2nd time I’ve tried these… the first time they spread out so much they covered the cookie sheet & I only made a half batch… Attempt #2: I’ve creamed the crud out of the butter and in no way is it “fluffy”… it’s creamy looking but that’s it. it’s a great recipe, keep trying if you didn’t get it the first time. chip recipes and they say the same thing)…. I will be trying this recipe too! The consistence was like a sugar cookie dough that has been rolled and re-rolled in flour a couple of times. If you’re expecting sugar cookies, you will be disappointed, but if you’re expecting shortbread cookies they’re pretty good. Or 4?? So I told him I would make him some just like the cookie shop. Follow the recipe exactly, use real butter and REALLY whip it in your first step. Will make this this weekend, but is it really 3 oz cream cheese for frosting? These taste like sugar cookies without all the work. of cream cheese, because it said 3? I just tried to make these and mine kept melting in the oven. Mom's favorite Mother's Day present is a gift bag full of cookie logs, with icing. Then I put it in the fridge for 20 mins. Thanks! I am thinking of doubling it but I don’t want a zillion cookies lol, My grandson was vey upset because his mom forgot to buy him some of these type of cookies at the cookie factory while he was in school. Filed Under: Cookies, Desserts, landee bakes, Recipes, These sound soooo good and easy. WOW! Though she made them as a very delicate cookie sandwich with the frosting between, and the cookies were cut out. THEN i read the comments. They were not crumbly one bit like others have commented. I love these things for their deliciousness but also for their lack of a zillion ingredients. You gotta try these. I baked these at high altitude (over 6000 feet above sea level) with no changes to the original recipe, and they turned out PERFECTLY! I’d set it up (it would for sure be a successful social site), except that I dislike cooking…* The term “cooking lab” is already used for “molecular gastronomy”. Spoon glaze on top. I love the cream cheese frosting. This recipe made 3 dozen cookies for me. Just drop them by teaspoon full and bake them! I added 2 tsp vanilla & mixed it with my kitchenaid on high with the whisk beater. They are certainly delicate, but I did not have any issue with them falling apart. Thanks. They taste fantastic! Why? Please share my stuff! How did you get your cookies not to crumble? My dough was so dry that I couldn’t mix it very well. Oh my heck! one chemistry thing i know and read as well on here is that YES, real butter is best because margarine DOES contain a lot of moisture and have a lower melting point (check choc.

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