This truly do melt in your mouth, due to the amount of corn starch, they seem to just disappear the minute you pop it in your mouth. They are just such a light and wonderful Christmas cookie.This is one of Frosty’s favorite cookies.
1 cup butter
1/3 cup powdered sugar
1 teas vanilla
1 cup flour
3/4 cup cornstarch
Cream butter, sugar and vanilla. Sift flour and cornstarch and add to creamed mixture. Drop by teaspoon onto lightly greased cookie sheet and bake at 350 for 12-14 min. Makes
5 1/2 – 6 dz cookies. When completely cool, frost with the following:
2 cups powdered sugar
4 tables butter
2 teas vanilla.
Mix the above 3 ingredients together with enough cream to get it to a good spreading consistency. About 1/3 cup cream. If you need more liquid, add by tablespoons, one at a time. (I use either whipping cream or half & half).

Due to the storm last Wednesday, we lost internet for a few days and am finally able to get back to the ole blog…Thanksgiving day took us to some friends house where I had told them I would bring a pie. For several weeks, I had been craving this pie, as it is truly one of my favorite pies. When the pie was served, I was curious to see how these new California friends would react to this Southern Favorite. It was a hit. Several have now asked for the recipe so I am posting it. It truly is a gooey, buttery, sweet awesome pie that is sure to satisfy the sweetest tooth.

5 large eggs, lightly beaten
2 cups sugar
2/3 cup buttermilk
1/2 cup butter, melted (cool a little before adding to other ingredients)
2 tables flour
1 teas vanilla extract

1 9″ pie shell, unbaked

Combine first six ingredients and stir well. Pour filling into pastry shell.
Bake at 350 for 45 min or until set. Cool on wire rack.