I've never been a "sweets" person, even as I was growing up. And now I'm a Type 2 diabetic, go figure! But my husband craves sweets, and if we run out of said sweets, he will eat pure sugar with a spoon, I swear!!! And he is NOT diabetic!!! So I try to have plenty of sweets stocked up, just for him!
I've been making these since 1972. I got my recipe from a friend on Prince Edward Island. My recipe uses 1/2 cup corn starch and 1/2 cup powdered sugar, 2 cup of flour, and 1/4 tsp salt. I WOULD NEVER EVEN THINK OF LEAVING OUT THE CORN STARCH. It's what gives it the melt in your mouth texture. My recipe calls for kneading dough until cracks appear I rolling out between 2 pieces of wax paper on a cookie sheet, stick it in the freezer for 5-10 min. Cut out with cookie cutters and stick back in the freezer for a few minutes. This allows you to just pick up the dough enough to pop your cut cookies out of the dough without any distortion to your cookies. I put 2 of the same kind of rulers (1/4 --3/8 inch thick) one on each side of the dough and keep each end of the rolling pin on a ruler . Perfectly leveled dough for cutting. I bake mine at 325. They are done when the bottoms are a light brown. Overdone when the cookies are browned around the top edges. I pipe a rose in the center of the baked cookie and top the rose with a thin sliver of green or red candied cherries. (I use both.) These have been my favorite cookies for 50 years. The dough can be made ahead a few days and refrigerated.
Hi Paula. I’ve been making these delicious cookies for decades! Try this amount of flour ratio to the other ingredients: 2 sticks of unsalted butter, 1/3 C. Powdered sugar, 3/4 C. Corn starch & 1 C. PLUS 2 TBS of Flour. I roll them into small balls and bake @ 325 F for about 15 minutes. Frost with powdered sugar mixed with some fresh lemon juice to a semi- thin consistency. You can tint the icing any color if desired. With your finger, just brush on a little dollop of icing on top of each cookie. Let set til dry and then enjoy.
I love cookies like this. For Valentine's Day, you could tint the dough and the frosting, it would be pretty. I make shortbread and it is so good. It is not too sweet and so easy to make. 2 Sticks Unsalted Butter, 1/2 cup sugar, and 2 cups all purpose flour. I put it in a small bread pan or you can use a brownie pan. You pat it in the pan and use a fork to prick them before baking. Bake at 325 and let them cool, cut in squares. They are so good. I am going to have to try this recipe, I love a good cookie that is not really sweet because I am a diabetic, I do use the substitutes for diabetics. I found the recipe on Taste of Home 3 ingredient shortbread. Thank you for posting this recipe. I am going to have to try this. Love you.
9 inch square pan 325 degree for 30 to 35 minutes, prick with fork before baking. I use the recipe on Taste of Home, 3 Ingredient Shortbread. They are really good.
These are the cookies my mom used to make us as kids but she would put the cookie dough in a pastry bag with a star tip. Place them back in the frig for 15 mins then bake them. In Mexico they call these Pastisetas. Thank you for bringing back such wonderful memories.
I have made these for years they are so good. My grandmother made these for as long as I remember. I haven't made them in a while. Thanks for the reminder I am going to make some tonight.
These are my favorite cookies my grandma made for Christmas. I like to make them at other times too. So few ingredients and easy to make. We just used powdered sugar and milk with food coloring for the icing. I love the way they just melt in your mouth. I can eat way more than 6 at a sitting I love them so much
I just watched this and when you got to the frosting part I was saying to the monitor, cut the frosting into 3rds! make lemon, almond and orange!!! and even tho, this video is from the past you read my mind! i love it! thank you so much. i will have to make these cookies and i'm sure my husband will eat them all before i get just one :( i love you so much Miss Paula Deen. I have been watching you for MANY MANY MANY years (probably decades). so happy to have you here with me and teach me how to bake and cook!
Oh my heaven. I made these today and I added almond to the batter and a drop of rum flavor to the frosting and I used the flour for the first batch yes I had to make 2 batches and corn starch and mine did just what yours did. Second batch I did orange with zest u need to try that . Thank you
Paula, love your new look....the glasses really suit you...I really enjoy your whole team...Michael, Theresa & Eddy! Your new Home is over the top beautiful, love the show and most recipes! Joseph, Toronto
In a bad way imo.The one’s Paula liked were subbed with flour. When she made them with cornstarch they just crumbled to bits. I LOVE whipped shortbreads with NO cornstarch and I made fun of cornstarch shortbreads for 10 years. Finally I decided if I was going to shade them so much I needed to make them once to make sure I was correct. Omg . They looked fine. And they melted all right- in a gross, chemical fake kind of way. The crumb was nasty AF. Even my husband and kids spit them out. Gross. Back to real shortbreads without cornstarch.
@@Puglover130 .....I don't think she added all the flour. It should have turned out fine. It's an easy mistake to make. ....it will be fine next time. :)
Sounds so easy and quick. I like what Paula was saying about all the different flavorings. I would definitely make batches with different flavorings, maybe add some pastel food coloring to the icing for Valentine's day or Easter. Thanks Rosemary!😋
Well Hi Rosemary 🌹! The issue might have been with the electric mixer. Paula did mention that she did the mixin with a fork the 1st batch. I know those electric mixers add heat which could have melted the butter to much. Looks delicious & simple regardless. I made two full batches of cinnamon rolls today... 1st batch went into the trash😦Second batch turned out Perfect! Sometimes we just need to play around in the kitchen to see what we can create. I absolutely LOVE baking & will definitely give these a go. * The frozen cranberry salad sounds sooo good! Is that recipe simple too?
@@nikkilovesrocks I just found the same recipe online with Allrecipes, and their instruction says to refrigerate the cookies after portioning, for an hour. I bet that will work to keep the cookies from spreading.
@@nikkilovesrocks what you said maybe the problem but mine turned out just right. The frozen cranberry salad is wonderful, we eat like ice cream😁. It has one can of whole cranberry sauce, one small can of crushed pineapple, drained, one package of cream cheese and a container of cool whip. I forgot the pecans. I also put halved pecans on top where you would cut it. After it is frozen, you need to set it out and thaw a little before you can cut it
I make similar cookies for Christmas - my recipe uses more cornstarch. I make them small, cool on a rack, and glaze with orange glaze - powdered sugar, orange juice, and orange zest. I glaze them twice since it's so delicious, and they melt in your mouth! Orange is the way to go!
Hi Paula. We are in the middle of a snow blizzard here on Cape Cod Massachusetts with no power but we have a generator and I’m looking for something to do and came across your video of the cookies. Thank you so much for sharing. Take care❤️🌺
I agree!! I’m trying to keep grandma’s recipes going!!! I made banana bread for the first time yesterday, oh how it brought me back… I’ve really been wanting butter cookies!! Been making a lot of cookies!! Oatmeal omg!! Brought me back to my momma.
When we made them we rolled into a very small ball and we used an orange glaze. Bites of heaven - they made lots and lots! The corn starch is a big part I think.
I have been making melting moments for years and my recipe says to roll them into small balls too. But my icing is just powder sugar and lemon juice. The citrus cuts through the richness of the butter and they truly do melt in your mouth! Yum!
@@Liligal1 Same here Liligal1, my recipe is just powdered sugar and orange juice - probably because that is what my Momma had!!! I have used lemon also - delicious! Paula, don't give up on these, they are wonderful!!!
I make a similar cookie Ive had the recipe. Since. jr high they are old fashioned sand tarts my sister worked at a bakery in the 1970 s this cookie is super light and delicious.
I believe this is the same recipe that used to be on the side of the Argo corn starch box. My mother always made these and it was the only cookie recipe that I have made every year. I’m 75 so it’s been around a long time. We always put dough in frig to stiffen slightly, then rolled into 1inch balls onto cookie sheet. Take a water glass press into powder sugar & flatten balls then press a piece of nut or a candied cherry on top & bake. Yum
I enjoy watching your channel, it is like being there in your home and we have been friends for a long time, you, Theresa, and Eddie keep me in stitiches.
@@kimberlymoore9776 I was born and bred in what was then Rhodesia, in Central Africa. I am 75 years old and my mother used make these cookies for as long as I can remember. The flour she used was all purpose flour and instead of cornstarch her recipe called for custard powder, which is just vanilla flavoured cornstarch. She sometimes used to sandwich two together with apricot jam and then dip them in chocolate. Delicious!
Sharing my chocolate chip cookie recipe it never fails perfect cookies every time. 1 1/2 cups all-purpose flour 3/4 tsp kosher salt 3/4 tsp baking soda 1 1/2 sticks unsalted butter, divided 1 cup brown sugar 1/4 cup granulated sugar 1 large egg 2 large egg yolks 2 tsp vanilla extract 1 cup semisweet chocolate chips Preparation Preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside. Cook 1 stick butter in a large saucepan over medium heat, swirling often and scraping bottom of pan, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining 1/2 stick of butter into small pieces and add to brown butter Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. fold the reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate the dough will be soft but should hold its shape once scooped if it slumps or oozes after being scooped, stir dough back together several times and let rest 5-10 minutes until scoops hold their shape. portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8-10 minutes
I just made these .plows woke me up early ..its my new xmas cookie recipe. I used to make several kinds ..but have been looking for a recipe I could decorate dif ways..next xmas the thumbprint is getting jelly and powdered sugar, chocolate and frosting so the players will look pretty .
Looks like the written recipe says just flour. Usually that means all purpose....but seeing how Paula's turned out, maybe using self rising would turn out better. Certainly would rise, since there is baking powder in self rising.
I would cream the butter and sugar with the mixer, add the flour and cornstarch by hand. That might help the dough not spreading. The ratio of butter to flour... Try refrigerating the dough!
Bingo on both points. Do not beast flour into a cookie or cake batter. That develops the gluten. Secondly I read many Melt in cookies and all call for the dough to be chilled.😊
Hey beautiful lady, I totally Love your kitchen, It’s AMAZING 😊❣️ I love to cook and bake it’s so cathartic!! Unfortunately I lost my house and now I live in an apartment, my kitchen is so tiny & I miss my beautiful kitchen 💔 but watching you makes me so happy am happy you are doing so well and still beautiful as ever!! All my Love and Best Dishes to you 😂 🥰
I need to know... Do you really use an air fryer, Paula? Please answer my itching question! I can't bring myself to give up counter space for one. PS-sounds Luke a great recipe! 🤩
I can't either. I live in a 115 yr old house and they weren't built for counter space lol. Idk if I would actually use it to warrant the space they take up
i watched your show on melting moments, your dough needed more flour to make a stiffer dough!!! i usually use all flour, but might try them with a tablespoon of cornflour and see how they go!!! if they held their shape you could sift icing sugar on top, after they bake instead of icing!!! My terminology is Australian, but all the same ingredients!!! They really are Shortbreads without the icing on top!!!
OK, I made em with self-rising flour but they fell apart the second I tried taking them off the cookie sheet. Just a bunch of crumbs. So cake pops it is!!
Who else is just no good at hiding sweets from yourself? Michael and I just can't help ourselves!
I'm not! 😂 I have the nose of a bloodhound! 😂
Paula I love your videos! Can you please do one for Frito Chili Pie?
Oh girl, I have a sweet tooth that finds hidden sweets like a bees knees find pollen. I accredit it to my gimmy serving me sweet tea in my bottle!
I've never been a "sweets" person, even as I was growing up. And now I'm a Type 2 diabetic, go figure! But my husband craves sweets, and if we run out of said sweets, he will eat pure sugar with a spoon, I swear!!! And he is NOT diabetic!!! So I try to have plenty of sweets stocked up, just for him!
Amen Paula. Our recipes are our history.
I grew up in Tennessee knowing them as melt-in-your-mouth cookies. Passed down in my family for a long time.
I've been making these since 1972. I got my recipe from a friend on Prince Edward Island. My recipe uses 1/2 cup corn starch and 1/2 cup powdered sugar, 2 cup of flour, and 1/4 tsp salt. I WOULD NEVER EVEN THINK OF LEAVING OUT THE CORN STARCH. It's what gives it the melt in your mouth texture. My recipe calls for kneading dough until cracks appear
I rolling out between 2 pieces of wax paper on a cookie sheet, stick it in the freezer for 5-10 min. Cut out with cookie cutters and stick back in the freezer for a few minutes. This allows you to just pick up the dough enough to pop your cut cookies out of the dough without any distortion to your cookies. I put 2 of the same kind of rulers (1/4 --3/8 inch thick) one on each side of the dough and keep each end of the rolling pin on a ruler
. Perfectly leveled dough for cutting.
I bake mine at 325. They are done when the bottoms are a light brown. Overdone when the cookies are browned around the top edges.
I pipe a rose in the center of the baked cookie and top the rose with a thin sliver of green or red candied cherries. (I use both.)
These have been my favorite cookies for 50 years. The dough can be made ahead a few days and refrigerated.
Hi Paula. I’ve been making these delicious cookies for decades! Try this amount of flour ratio to the other ingredients: 2 sticks of unsalted butter, 1/3 C. Powdered sugar, 3/4 C. Corn starch & 1 C. PLUS 2 TBS of Flour. I roll them into small balls and bake @ 325 F for about 15 minutes. Frost with powdered sugar mixed with some fresh lemon juice to a semi- thin consistency. You can tint the icing any color if desired. With your finger, just brush on a little dollop of icing on top of each cookie. Let set til dry and then enjoy.
I love cookies like this. For Valentine's Day, you could tint the dough and the frosting, it would be pretty. I make shortbread and it is so good. It is not too sweet and so easy to make. 2 Sticks Unsalted Butter, 1/2 cup sugar, and 2 cups all purpose flour. I put it in a small bread pan or you can use a brownie pan. You pat it in the pan and use a fork to prick them before baking. Bake at 325 and let them cool, cut in squares. They are so good. I am going to have to try this recipe, I love a good cookie that is not really sweet because I am a diabetic, I do use the substitutes for diabetics. I found the recipe on Taste of Home 3 ingredient shortbread. Thank you for posting this recipe. I am going to have to try this. Love you.
How long do you leave them in
9 inch square pan 325 degree for 30 to 35 minutes, prick with fork before baking. I use the recipe on Taste of Home, 3 Ingredient Shortbread. They are really good.
@@robingastonia9192 ... Sounds great......easy and very versatile! Thank you :)
These are the cookies my mom used to make us as kids but she would put the cookie dough in a pastry bag with a star tip. Place them back in the frig for 15 mins then bake them. In Mexico they call these Pastisetas.
Thank you for bringing back such wonderful memories.
Love ya Paula, I’ve been watching you since Door Knock Dinners! Love your personality, love that you are unafraid to speak about your Faith!
I have made these for years they are so good. My grandmother made these for as long as I remember. I haven't made them in a while. Thanks for the reminder I am going to make some tonight.
These are my favorite cookies my grandma made for Christmas. I like to make them at other times too. So few ingredients and easy to make. We just used powdered sugar and milk with food coloring for the icing. I love the way they just melt in your mouth. I can eat way more than 6 at a sitting I love them so much
I just watched this and when you got to the frosting part I was saying to the monitor, cut the frosting into 3rds! make lemon, almond and orange!!! and even tho, this video is from the past you read my mind! i love it! thank you so much. i will have to make these cookies and i'm sure my husband will eat them all before i get just one :( i love you so much Miss Paula Deen. I have been watching you for MANY MANY MANY years (probably decades). so happy to have you here with me and teach me how to bake and cook!
Paula, how did you know I have been looking for a good butter 🧈 cookie recipe all week? Looking forward to trying this recipe! Thanks!
Oh my heaven. I made these today and I added almond to the batter and a drop of rum flavor to the frosting and I used the flour for the first batch yes I had to make 2 batches and corn starch and mine did just what yours did. Second batch I did orange with zest u need to try that . Thank you
Paula, love your new look....the glasses really suit you...I really enjoy your whole team...Michael, Theresa & Eddy! Your new Home is over the top beautiful, love the show and most recipes! Joseph, Toronto
The cornstarch is what makes melting moments unique! It totally transforms the texture.
In a bad way imo.The one’s Paula liked were subbed with flour. When she made them with cornstarch they just crumbled to bits.
I LOVE whipped shortbreads with NO cornstarch and I made fun of cornstarch shortbreads for 10 years. Finally I decided if I was going to shade them so much I needed to make them once to make sure I was correct.
Omg . They looked fine. And they melted all right- in a gross, chemical fake kind of way. The crumb was nasty AF. Even my husband and kids spit them out. Gross.
Back to real shortbreads without cornstarch.
@@Puglover130 .....I don't think she added all the flour. It should have turned out fine. It's an easy mistake to make.
....it will be fine next time. :)
Thank you so much Paula and Eddie. I always watch your videos everyday, as soon as get them
Sounds so easy and quick. I like what Paula was saying about all the different flavorings. I would definitely make batches with different flavorings, maybe add some pastel food coloring to the icing for Valentine's day or Easter. Thanks Rosemary!😋
Well Hi Rosemary 🌹! The issue might have been with the electric mixer. Paula did mention that she did the mixin with a fork the 1st batch. I know those electric mixers add heat which could have melted the butter to much. Looks delicious & simple regardless. I made two full batches of cinnamon rolls today... 1st batch went into the trash😦Second batch turned out Perfect! Sometimes we just need to play around in the kitchen to see what we can create. I absolutely LOVE baking & will definitely give these a go.
* The frozen cranberry salad sounds sooo good! Is that recipe simple too?
@@nikkilovesrocks I just found the same recipe online with Allrecipes, and their instruction says to refrigerate the cookies after portioning, for an hour. I bet that will work to keep the cookies from spreading.
@@nikkilovesrocks what you said maybe the problem but mine turned out just right. The frozen cranberry salad is wonderful, we eat like ice cream😁. It has one can of whole cranberry sauce, one small can of crushed pineapple, drained, one package of cream cheese and a container of cool whip. I forgot the pecans. I also put halved pecans on top where you would cut it. After it is frozen, you need to set it out and thaw a little before you can cut it
@@stacey5925 She did a lot of talking between adding the flour so I believe she overbeat the butter which would cause them to spread.
I make similar cookies for Christmas - my recipe uses more cornstarch. I make them small, cool on a rack, and glaze with orange glaze - powdered sugar, orange juice, and orange zest. I glaze them twice since it's so delicious, and they melt in your mouth! Orange is the way to go!
Have to make these...today! I am going to try a dab of apricot preserves. Or peach. Or both..lol. Have a great day ya'll!
Arrowroot powder is an excellent substitute for corn starch.
Thank you so very much Paula for sharing the beauty of your home and fabulous recipes!! You are a darling.
Hi Paula. We are in the middle of a snow blizzard here on Cape Cod Massachusetts with no power but we have a generator and I’m looking for something to do and came across your video of the cookies. Thank you so much for sharing. Take care❤️🌺
Can’t wait to try these! I love any kind of cookie, especially one with so much butter! Yum!
Thank you Paula 🥰I am baking some of these cookies tonight. They look beautiful
I wonder if you refrigerate the batter for a half hour before cooking if they wouldn’t flatten out 🥰
Looks sooooo good. Fun to make on a snowy day in PA.
Hi Paula great recipe I think maybe mixing it by hand instead of mixer might be why the cookies didn't do like the first time you made the cookies
This Melting Moments Cookies recipe looks so delicious Paula.
I agree!! I’m trying to keep grandma’s recipes going!!! I made banana bread for the first time yesterday, oh how it brought me back… I’ve really been wanting butter cookies!! Been making a lot of cookies!! Oatmeal omg!! Brought me back to my momma.
When we made them we rolled into a very small ball and we used an orange glaze. Bites of heaven - they made lots and lots! The corn starch is a big part I think.
I have been making melting moments for years and my recipe says to roll them into small balls too. But my icing is just powder sugar and lemon juice. The citrus cuts through the richness of the butter and they truly do melt in your mouth! Yum!
@@Liligal1 Same here Liligal1, my recipe is just powdered sugar and orange juice - probably because that is what my Momma had!!! I have used lemon also - delicious! Paula, don't give up on these, they are wonderful!!!
@@susanhaley891 I will have to try the icing with orange juice next time. Thanks. 🙂
I make a similar cookie Ive had the recipe. Since. jr high they are old fashioned sand tarts my sister worked at a bakery in the 1970 s this cookie is super light and delicious.
I make these for my son every Christmas and I do them plain, that is the way he loves them ❤
I adore her glasses!!
Going to make these today, cold day in Fl. Love to bake on cold day’s
I believe this is the same recipe that used to be on the side of the Argo corn starch box. My mother always made these and it was the only cookie recipe that I have made every year. I’m 75 so it’s been around a long time. We always put dough in frig to stiffen slightly, then rolled into 1inch balls onto cookie sheet. Take a water glass press into powder sugar & flatten balls then press a piece of nut or a candied cherry on top & bake. Yum
I enjoy watching your channel, it is like being there in your home and we have been friends for a long time, you, Theresa, and Eddie keep me in stitiches.
I definitely agree with you! It's so important that we bring these recipes on. ❤🙂
We love how your fans are also your friends!!
I have that same baking day tea towel plus the other six days o the week ❤️them.
Paula, I double the recipe 😂
Rosemary have you ever had them go flat? Is the flour self rising or all purpose?
@@kimberlymoore9776 I was born and bred in what was then Rhodesia, in Central Africa. I am 75 years old and my mother used make these cookies for as long as I can remember.
The flour she used was all purpose flour and instead of cornstarch her recipe called for custard powder, which is just vanilla flavoured cornstarch.
She sometimes used to sandwich two together with apricot jam and then dip them in chocolate.
Delicious!
@@lizeggar2421 Yum!
You look gorgeous, Paula!!! Please do a video on all the vitamins, hair/skin products you use! I think you haven’t aged in decades!
Sharing my chocolate chip cookie recipe it never fails perfect cookies every time.
1 1/2 cups all-purpose flour
3/4 tsp kosher salt
3/4 tsp baking soda
1 1/2 sticks unsalted butter, divided
1 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 large egg yolks
2 tsp vanilla extract
1 cup semisweet chocolate chips
Preparation
Preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.
Cook 1 stick butter in a large saucepan over medium heat, swirling often and scraping bottom of pan, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining 1/2 stick of butter into small pieces and add to brown butter Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. fold the reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate the dough will be soft but should hold its shape once scooped if it slumps or oozes after being scooped, stir dough back together several times and let rest 5-10 minutes until scoops hold their shape.
portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8-10 minutes
How do we send our recipes to Mrs Paula??
Thankyou.. love watching you cook.. ❤
My son prefers plain ❤
I just made these .plows woke me up early ..its my new xmas cookie recipe. I used to make several kinds ..but have been looking for a recipe I could decorate dif ways..next xmas the thumbprint is getting jelly and powdered sugar, chocolate and frosting so the players will look pretty .
Those cookies 🍪 look delicious 😋 and yummy 😋
Thanks Paula, looks great.
I wonder if it was all purpose flour instead of self rising? Paula I love your videos! Biggest hugs from Arkansas
Looks like the written recipe says just flour. Usually that means all purpose....but seeing how Paula's turned out, maybe using self rising would turn out better. Certainly would rise, since there is baking powder in self rising.
Yummy! OK gotta try these !
Cookies looks delicious,and cup coffee.
My cookies are always the same with the corn starch ❤
I enjoy watching your videos!
This recipe is similar to my grandma's except we use 3/4 cup cornstarch. Grandma's frosting is a browned-butter frosting with vanilla extract.
I would cream the butter and sugar with the mixer, add the flour and cornstarch by hand. That might help the dough not spreading. The ratio of butter to flour... Try refrigerating the dough!
Bingo on both points. Do not beast flour into a cookie or cake batter. That develops the gluten. Secondly I read many Melt in cookies and all call for the dough to be chilled.😊
I don’t think you put the full cup of flour Ms. Paula. They look delicious though, and I absolutely love your glasses! ❤️❤️❤️❤️❤️❤️❤️
I was thinking that too. I'm sure if she tries it again, they will be fine :)
I love the sound of this
These look delicious Paula. Thank you Rosemary ~
By the way paula did I mention I watch positively Paula every Monday on RFD TV?
Those cookies look good
That towel cracked me up...I always think of that as well 🤣🤣🤣 😵💫.
I couldn’t even make a nutter butter dump cake!! We had to get into the cookies!
Omgoodness... glad Michael burned the other beater 🤣💙 this one is not so noisy and fast. 🤣 Beautiful tea towels 💐💐 We love you Paula
Hey beautiful lady, I totally Love your kitchen, It’s AMAZING 😊❣️ I love to cook and bake it’s so cathartic!! Unfortunately I lost my house and now I live in an apartment, my kitchen is so tiny & I miss my beautiful kitchen 💔 but watching you makes me so happy am happy you are doing so well and still beautiful as ever!! All my Love and Best Dishes to you 😂 🥰
Yum yum yummy!
I use enough butter like my friend Paula❤
Paula, you look so rested and ready for spring! Blessings!
I need to know... Do you really use an air fryer, Paula? Please answer my itching question! I can't bring myself to give up counter space for one.
PS-sounds Luke a great recipe! 🤩
She really does.
I can't either. I live in a 115 yr old house and they weren't built for counter space lol. Idk if I would actually use it to warrant the space they take up
I keep my air fryer on my washing machine, in the laundry room next to the kitchen. I have no counter space to give.
Thank you I needed some butter cookies for a baby shower. Love to see your recipes.
Cherry almond would be good on those cookies.
I love that shirt! You always look beautiful Paula!
cool my friend 😊😊😊
Cherry flavoring would be good too.
Thank you
You should try my frozen cranberry salad, It is better than ice cream. But you should leave out the freezer to soften it up before your cut it❤
Paula share a simple but yummy oatmeal cookie recipe we can do with the kiddos.
Yummy
You didn’t do anything wrong. That’s the way the cookie bakes up…it is a thin very delicious cookie. The recipe was on the cornstarch box.
Paula, we're twins 🤣...I'm also wearing a purple plaid shirt...AND LOVE BUTTER cookies!!!
Those cookies look yummy
I want more vegetable healthy recipes
Can’t wait to try them. Paula where did you get the hutch that is displaying you blue willow plates. I LOVE it!!!
It was two pieces. Eddie added a backing to the top portion so the plates would not fall off.
Love how precious you are to your friends ❤️
Great recipe, I think I’ll substitute apple juice for the Mountain Dew! Thanks for sharing.
You gave all the amounts, except how much flour. I can guesstimate, but I really am curious. They look delicious!
Thumbprint cookie ; recipe in the Betty Crocker Cookbook
You did add extra cream cheese....maybe thats why they spread out. Thanks for all you do!
The cream cheese was in the icing not not the cookie.
I double my recipe ❤
I think your sweet helper messed up on her measuring.🤫🤔
I want those glasses, they are so cute.
Maybe refrigerate the dough before baking?
Love your videos, Paula! Keep them coming!
i watched your show on melting moments, your dough needed more flour to make a stiffer dough!!! i usually use all flour, but might try them with a tablespoon of cornflour
and see how they go!!! if they held their shape you could sift icing sugar on top, after they bake instead
of icing!!! My terminology is Australian, but all the same ingredients!!! They really are Shortbreads without the icing on top!!!
Yum
My mom loved melt aways so so much 😪
Cashew pralines recipe please.
Paula Deen has lost a lot of weight. She looks so good.
OK, I made em with self-rising flour but they fell apart the second I tried taking them off the cookie sheet. Just a bunch of crumbs. So cake pops it is!!
Use jam in the thumbprint
Paula, introduce Eddie to us. Since he's alwas behind the camera. I loved his handsome voice. 🌟🎉👍😎👍🏼👍🏼👍🏼👍🏼😋😋😋😋😋
Lemon would be good
You're too cute Paula!
You may have over mixed things...and that's why they flattened. Also, is your oven calibrated?
She beat the heck out of the dough. 😂