Melt away Button cookies

I LOVE these cookies. I always look for an excuse to make them. They are so cute for Birthday parties, baby showers, any holiday, etc... By adding a little food coloring, you can make them match whatever you are celebrating. By adding different extracts or flavorings, you can change the flavor for variety. The best part is they are delicious and literally melt in your mouth!

(Young Women Value cookies for our YW in excellence night)

Almond, Lemon, French vanilla. I know my pictures stink. I have an old camera or I use my phone camera

Melt away buttons:

3 cubes butter almost melted

1 1/4 C. corn starch

1 1/2 C. flour

2 tsp. vanilla

1/2 C. powdered sugar

pinch of salt

*Preheat oven to 350. Mix all ingredients just until blended. Roll into small balls (about 1/2 T. of dough) and bake on a cookie sheet for about 20 min. They should be light brown on the top and a little darker brown on the bottom. Cool and frost. Makes about 70 mini cookies.

Frosting:

1/3 C. butter

pinch of salt

3 C. powdered sugar

flavoring of choice (2 1/2 tsp. french vanilla blend, 1 T. lemon juice, 1 tsp. almond extract)(or you can do any flavoring to taste)

milk to consistency

*Beat until smooth and creamy. Add milk or powder sugar to make consistency you want.

NOTE: French vanilla blend is the secret ingredient if you want to make these vanilla flavored cookies. I have only found it at Wal-mart or online. It is McCormick brand and called FRENCH VANILLA BLEND.

Baklava

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 1/2 C. water
• 1 1/2 C. white sugar
• 1 1/2 tsp. vanilla extract
• 3/4 C. honey
• 
  
• Make sauce before you do anything else: Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 50 minutes, until thick. Cool in the fridge while making the rest.
• Preheat oven to 350 degrees.
• Lightly toast nuts then chop and toss with cinnamon. Set aside.
• Butter the bottoms and sides of a 9x13 inch pan.(I use a pastry brush for all the buttering)
• Unroll phyllo dough. You can cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered making sure to butter every 2 sheets. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with 2 sheets of dough then butter then 2 more sheets, butter, then nuts. Repeat. The top layer should be about 10-12 sheets deep.
• Using a sharp knife cut into diamond or square shapes almost to the bottom of the pan. Bake for about 50 minutes until baklava is golden and crisp.
• Remove baklava from oven and immediately pour cool sauce over it. Let cool. Leave it uncovered. it gets soggy if
• it is wrapped up.