MELT IN YOUR MOUTH BUTTERCREAM ICED VALENTINE'S COOKIES
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MELT IN YOUR MOUTH BUTTERCREAM ICED VALENTINE'S COOKIES

Prep Time5 hrs 36 mins
Cook Time5 hrs 36 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Diane @Recipes for our Daily Bread

Ingredients

  • COOKIE
  • 1 cup Butter softened
  • 1 cup all-purpose flour sifted
  • 1/2 cup cornstarch sifted
  • 3/4 cup confectioners sugar sifted
  • ICING - MAKES 2-1/4 cups frosting
  • 1/2 cup butter softened
  • 4 cups confectioners’ sugar
  • Two tablespoons milk plus one teaspoon milk
  • COLORING ICING
  • For each 1/2 cup icing you are coloring
  • ADD 2 tablespoons Jello powder - for green use Lime Jello red use strawberry jello, and yellow use lemon jello
  • Two teaspoons Hot water
  • Two tablespoons PLUS 1 teaspoon milk

Instructions

  • Use a large mixing bowl and an electric mixer to combine all the ingredients.
  • The recipe says to drop the cookies by teaspoonfuls onto a greased baking sheet.
  • I used a teaspoon size ice cream scoop and dropped them onto a baking sheet lined with parchment paper.
  • Bake at 350 degrees for 13 minutes or until slightly tan around the edges. Do not overcook them.
  • ICING
  • Cream the butter, sugar, and vanilla and enough milk (2 tablespoons milk plus one teaspoon milk) to be able to spread the frosting on the cookies.
  • COLORING ICING
  • Divide the frosting into 2 bowls.
  • ADD 2 tablespoons Jello powder with the two teaspoons hot water until powder is dissolved.
  • Add half of one of the bowls of icing into the Jello color and mix well.
  • Next, insert the other half of the frosting.
  • Continue doing this for each bowl. If using a different color or you want a different shade of the same color.
  • PUT THE FIRST BATCH OF COOKIES IN THE OVEN AS SOON AS YOU MIX THEM UP OR ReFrigerate the dough. The dough has a lot of butter in it. It will spread out while baking if not cold.