Tender Butter Cookies use cornstarch in recipe

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Rounding out the quartet of recipes shared by Steven Long, these butter cookies are sure to hit the spot when you’re craving something simple but sweet.

“The Butter Cookie recipe makes a very tender (because of the cornstarch) cookie that is very buttery delicious. How can you go wrong when a recipe starts with a pound of butter?” Long writes.

Butter Cookies (Lola Perritt)

1 pound (4 sticks) softened

butter

1 cup granulated sugar 1 teaspoon vanilla extract 4 cups all-purpose flour

1 ½ cups cornstarch

Cream together the butter, sugar, and vanilla. Sift together the flour and cornstarch, and add them to the butter mixture. Mix until the dough resembles coarse cornmeal.

For easier handling, divide the dough into 2 or 3 portions. Work (press/pound) the dough into a firm log or loaf about 2 inches on each side. Wrap the logs in plastic wrap and chill for an hour. Slice the logs into ½-inch thick cookies and bake at 350 degrees for about 10 minutes.

Watch the cookies closely, and when the edges begin to turn tan-colored, take them out. Let the cookies cool on the sheet for 5 to 10 minutes (they will be very tender). Store the cookies in an airtight container. The cookies will store for about one month.

Next week: Easy Corn Chowder and round one of recipes from the Preceptor Psi Chapter of Beta Sigma Phi.

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Apple pie like that served in the Timex cafeteria (Ninth and Bond streets) back in the 1970s for Debbie Dollar. “They served an incredible apple pie that literally sat in a cinnamon syrup. I’ve never been able to find the recipe. None of my attempts hit the mark,” Dollar writes.