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Butter Wafers

"These crisp drop cookies are great for folks who don't like their treats too sweet and who don't want to fuss with rolling out the dough."
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35 m servings
Original recipe yields 15 servings

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  1. In a mixing bowl, cream butter and confectioners' sugar. Combine flour and cornstarch; add to creamed mixture and mix well.
  2. Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets (cookies will spread). Sprinkle with colored sugar if desired. Bake at 325 degrees F for 12-15 minutes or until edges are lightly browned and tops are set. Cool for 2 minutes before carefully removing to wire racks.

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Read all reviews 3
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Simply perfect butter cookies. Lovely, delicate both in flavor and texture. Four ingredients - that's it! The dough is very sticky, and for this reason, I find it easiest to use a scoop to form...

My cookies didn't spread and turn out crisp either, but they are very good...they melt in your mouth! I will make these again.

My results did not match what the description on the recipe said...I was expecting a crispy, buttery, not overly sweet cookie. What I got was a very light cookie that is more shortbread than a ...