Melt-Away Cookies

Cookies:
1 c. butter (no substitutes)
3/4 c. cornstarch
1/3 c. powdered sugar
1 c. flour

Cream butter, gradually add cornstarch and sugar.  Blend in flour and mix.  Drop by spoonfuls onto cookie sheet.  Bake at 325 for 10-12 minutes.  Cool and frost.

Frosting:
1/2 c. butter, soft, but not melted
2 c. powdered sugar
1 1/2 tsp. vanilla
2 Tbs. milk or cream

Beat butter with mixer.  Mix in the powdered sugar on low speed.  Add the vanilla and 1 Tbs. milk/cream.  Mix 3 minutes.  If the frosting is too thin, add a little more sugar.  If it is still a little thick, add more milk/cream.

*Depending on what time of year we make these, we will add food coloring to the frosting...red/green at Christmas; yellow/pink in the Spring.

from Grandma Johnson  

Raspberry Diagonals

1 c. butter
1/2 c. sugar
3 c. flour
1/4 c. milk
1/2 c. raspberry jam
sliced almonds or powdered sugar (optional)

Cream butter and sugar until soft and fluffy.  Add flour alternating with milk.

With floured hands, on a lightly floured surface, roll 1/3 of the dough gently into a log about 1" in diameter and the length of a cookie sheet.  Repeat with remaining dough.

Place logs on an ungreased cookie sheet.  With handle of a wooden spoon, make a groove down the center of each log.  Bake at 375 for 10 minutes.  Remove from oven and fill groove with the raspberry jam.  Bake for another 10 minutes.

After cookies are removed from oven and still warm, sprinkle with powdered sugar and slivered almonds.  Cool and cut into diagonal pieces.

from Grandma Johnson