The recipe calls for flour, corn starch, confectioners sugar, butter and vanilla. I substituted lemon extract for the vanilla. Just a little twist. Beat the butter until smooth then add the lemon extract and, gradually, the dry ingredients. (They should be stirred together before adding to the butter). Here is where I encountered a problem. I doubled the recipe so I would get a yield of about 6 dozen cookies. After I was done mixing, the dough seemed pretty thin. I checked the recipe again and realized I had quadrupled the amount of butter instead of just doubling it. Ooops. So I quickly stirred another double recipe of the dry ingredients and incorporated them into the dough. Whew! So I'd end up with a dozen dozens. But who's counting? The dough is then refrigerated for an hour.
After the dough has firmed up in the refrigerator, it is formed into one-inch balls and placed on an ungreased cookie sheet. (I use a Silpat, which I absolutely love!) I have some ceramic stamps for pressing the cookies flat. I used the snowflake for this batch. I press the stamp into granulated sugar before flatting the cookies. This helps keep the dough from sticking to the stamp. Twelve minutes at 375° or until the edges start to turn golden.
It's a little difficult to make out the snowflake pattern in the picture, but who cares? They are ever so tasty!
Bon appétit!
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