(NO FLOUR OR EGGS)
These meltaway cookies will melt in your mouth as you eat them. They are easy to make and are crunchy and sweet. They can be made ahead of time and store well!
Mix together softened butter and condensed milk until butter is completely incorporated and your mixture is smooth.
Add in 3/4 cup cornstarch, reserving 2 tbsp if needed. Mix until a soft dough forms. If too sticky, add in more cornstarch and stir only until the cornstarch is incorporated.
Roll into balls and place onto a prepared cookie sheet. Spacing at least one inch apart. Press down very lightly with the palm of your hand.
Bake cookies for about 13-15 minutes or until the edges turn lightly brown. Dust the tops with powdered sugar, if desired.
* Make sure the butter is soft before using it. * These cookies are a cross between classic meltaway cookies and Brazilian cornstarch cookies.