From Cook's Country
These delicate butter cookies literally melt in your mouth thanks to the generous amount of cornstarch in the dough. Unfortunately, the cornstarch leaves behind a chalky residue with each bite. After settling on the maximum amount of cornstarch we could use without detection, we scoured supermarket shelves in search of other low-protein dry ingredients to replace the remainder. We replaced all-purpose flour with cake flour and chose confectioners’ sugar over granulated, but we still needed more bulk. The solution? Rice Krispies! The ground cereal added the volume we were looking for without toughening the crumb a bit.
Makes about 6 dozen cookies
If the dough gets too soft to slice, return it to the refrigerator to firm up.
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