Angel Pillow Cookies

This Angel Pillow Cookies Recipe gets its name from the powdered sugar and cornstarch that makes them so light and fluffy!

Course Dessert

Cuisine American

Prep Time 3

Cook Time 12

Resting Time 2

Servings servings

Calories 101kcal

Author Jennifer

Equipment

Ingredients

1-½ cups all purpose flour
½ cup powdered sugar
¼ cup cornstarch
¼ teaspoon salt
1 vanilla bean split in half
1 cup butter diced, cold
¼ cup granulated sugar

Instructions

Preheat your oven to 350 degrees F.
In a food processor or using a mixer, blend flour, powdered sugar, cornstarch and salt until combined.
Using a knife, scrape the seeds from the vanilla bean and add to the food processor.
Roll about a tablespoon of dough into a ball and place on an ungreased cookie sheet.
Add butter and process until a dough ball forms.
Bake for 10 minutes, or just until the edges start to brown.
Cool for 1-2 minutes.
Roll the top of each cookie in granulated sugar and move to cooling rack to finish cooling.

Notes

Please note that you do need to let these cornstarch cookies cool for at least 1-2 minutes before dipping the top in granulated sugar - or they will fall apart! Be very gentle when doing this because they are EXTREMELY soft and I broke ½ of my first batch of these cookies by doing it too soon! But don't wait too long because they need to be slightly warm for the granulated sugar to stick!

Nutrition