Holiday Melting Moments

Enjoy these delicious cookies topped with vanilla frosting - perfect holiday dessert to be served at your party.

(0)
0 reviews.
Save and Share
  • prep time 1 hr 15 min
  • total time 2 hr 45 min
  • ingredients 12
  • servings 42
 

Ingredients

Cookies

1
cup butter, softened (do not use margarine)
1
egg yolk
1
cup plus 2 tablespoons all-purpose flour
1/2
cup cornstarch
1/2
cup powdered sugar
2
tablespoons unsweetened baking cocoa
1/8
teaspoon salt

Vanilla Frosting

1
cup powdered sugar
2
tablespoons butter or margarine, softened
1
teaspoon vanilla
2
to 3 teaspoons milk
2
candy canes, about 6 inches long, finely crushed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, beat 1 cup butter and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour, cornstarch, 1/2 cup powdered sugar, the cocoa and salt. Cover; refrigerate about 1 hour or until firm.
  • 2 Heat oven to 375°F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart.
  • 3 Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • 4 In small bowl, mix all frosting ingredients except candy canes with spoon until smooth and spreadable. Frost cookies; sprinkle with crushed candy canes.
  • 1 In large bowl, beat 1 cup butter and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour, cornstarch, 1/2 cup powdered sugar, the cocoa and salt. Cover; refrigerate about 1 hour or until firm.
  • 2 Heat oven to 375°F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart.
  • 3 Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • 4 In small bowl, mix all frosting ingredients except candy canes with spoon until smooth and spreadable. Frost cookies; sprinkle with crushed candy canes.

EXPERT TIPS

toggle

Expert Tips

Pssst . . . looking for a few cookie baking secrets? • Have at least 3 or 4 cookie sheets on hand, so as you bake one sheet you can get another one ready to go. Use cookie sheets that are at least 2 inches narrower and shorter than the inside dimensions of your oven, so heat circulates around them. • We recommend baking only one cookie sheet at a time, using the middle oven rack. If you want to bake two sheets at the same time, put one on the oven rack in the upper third of the oven and one on the oven rack in the lower third. Remember to switch their positions halfway through baking time. • Check cookies at the minimum bake time. Even 1 minute can make a difference with cookies, especially those high in sugar and fat. The longer cookies bake, the more brown, crisp or hard they become. • Always put cookie dough on completely cooled cookie sheets. Cookies spread too much if put on a hot, or even a warm, cookie sheet. You can cool cookie sheets quickly by popping them in the refrigerator or freezer or by running cold water over them (dry completely and grease again if needed).

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
40mg
40%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.