1 pound butter – softened to room temperature
1 cup granulated sugar
4 cups all-purpose flour
Preheat oven to 350 F. Beat butter in a large bowl until smooth. Beat in sugar until well blended. Add flour, one cup at a time. A wooden spoon works best but the final (4th) cup you may need to incorporate by hand mixing. Dough will be very stiff. Spread batter into a 9 x 13″ baking pan, pressing down evenly to all edges. Using the tines of a fork, go around the edges pressing tines against the edge, then with tines, prick multiple scattered vent holes throughout dough.
Bake at for 45 to 60 minutes until golden brown. Upon removal from oven, immediately cut into small 2″ pieces but leave in pan to continue to cool. Store in cookie tin.
1 cup white sugar
1 teaspoon water
1 pound butter softened
4 cups all-purpose flour
1/2 teaspoon salt
Measure sugar into bowl & sprinkle with water. Cream butter into sugar with a wooden spoon. Add flour and salt and knead dough with your hands until dough pulls away from side of bowl as well as your hands. Press dough into a ungreased 9 x 13-inch glass baking pan. Spread it flat right into the corners. Prick with fork about at 1 inch intervals. Sprinkle all with 1/4 cup white sugar. Bake at 275F for one hour or until pale golden. Cut while hot into diamonds or rectangle shapes. A pizza cutter works the best. Let cool.
3/4 cup all purpose flour
2/3 cup oats
1/2 cup corn starch
1/2 cup powdered sugar
3/4 cup butter, softened
Mix flour, oats, corn starch and powdered sugar in a large bowl. Blend in butter. Work with hands until a soft, smooth dough forms. Shape into a disk and wrap with plastic wrap. Place in the refrigerator 30 minutes or until easy to handle. Preheat oven to 300F. Roll out dough to 1/4″ thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheets. Decorate if desired. Bake for 15-25 minutes, or until edges are lightly browned. Time will depend on cookie size. Remove and cool completely on wire rack. Store in airtight container at room temperature.
1/2 c Corn Starch
1/2 c Icing Sugar
1 c Flour
3/4 c Butter
Combine dry ingredients and use a pastry cutter to blend in butter. Then get your hands in there and mix away.
Depending on whether you want to roll these out to cut or just drop them, you can add more or less butter and/or flour.
Bake at 350 for about 10 min. These cookies barely need to bake, and keep an eye on them, its easy to over cook them. Trial an error with your own oven won’t take long to make them perfect.
These cookies can be topped with icing or left plain. They literally melt in your mouth.