Meltaway Cookies

  A cookie baker  Dec 4, 2011
Would make this again.
Not sure I would say there is any kind of "trick" to it. I made these with my 3 year old daughter (and with regular flour) and they turned about fantastic! five stars

  I "Heart" Christmas Cookies in Wisconsin  Oct 18, 2011
Would make this again.
I LOVE these cookies! Our family has been making them for decades! My mom would make these when I was a child, and I loved them so much, I make them every year now. We have a few variations. The cookie ingredients are exactly the same (we use regular/all-purpose flour), but we:

1 - Separate the dough & make some green and some red (with food coloring)

2 - We shape them into "fingers" (about 2-2.5 inches long)

3 – We bake them at 350 for 10-12 mins

4 – We dip them (just the tops) in a glaze (instead of powdered sugar)

5 – After the glaze, we dip them in (tinted) coconut.

*Because of varying tastes, I leave some plain (without glaze) and I leave some glazed (without coconut).

To make the glaze/frosting:
3 tbsp soft butter
1 ½ c. powdered sugar
3 Tbsp Milk
1 tsp vanilla

To Tint the Coconut:
Take approximately ½ c. flaked coconut and slowly add a little bit of the dry-power of a “red” jello (cherry, raspberry, etc.) until it has reached your desired color.

Take approximately ½ c. flaked coconut and slowly add a little bit of the dry-power of a “green” jello (lime) until it has reached your desired color.

Note: the jello does give a small hint of flavor, so you don’t want to use too much.

ENJOY! five stars

  Sarah  Jan 17, 2010
Would make this again.
There is a trick to making these cookies, you have to be experienced with baking in order to make these the right way. You should not make them with normal flour, you need to use cake flour. five stars

  A cookie baker in Wisconsin  Dec 22, 2009
Would make this again.
I have been making these for years. We make a powered sugar frosting to put on them instead of powered sugar dusted on them. five stars

  Suzanne in Elk Grove Village, IL  Sep 22, 2009
Would make this again.
The original book says cake flour. Do not use regular flour. five stars