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I am practicing small. Small is my new temporary approach to all activities, including kitchen happenings. Just as I am fitting into my “petite making” space, so I am adjusting to my new petite baking space.

My temporary kitchen is 10 feet long by 2 feet deep. The appliances, storage, and work surface form a complete unit on one wall.  So when I finally decide to take on the challenge of baking, I begin small with ‘melt-a-ways’. These little  butter cookies not only melt in your mouth as the name promises, but they are easy to make and require few ingredients while offering great reward, which is they are delicious.

I finished mine with icing tinted pink, and used a sprinkle of sanding sugar for a little sparkle. But these little buttery bites are a blank canvas for your choice of icing and color, and perfect for the small space kitchen.



Heat oven to 325º.


3/4 cup butter, softened (if using unsalted add 3/4 tsp salt)
1/2 cup powdered sugar
1/2 cup cornstarch
1 cup unbleached flour


In a large bowl, combine butter and powdered sugar. Blend thoroughly without over mixing.

Stir in cornstarch and flour, without over mixing. If dough is soft, chill for 30 minutes for easier handling.

Shape dough into 3/4″ balls.

Place 2 inches apart on ungreased and unlined cookie sheet.

Bake 10-15  minutes or until very lightly browned around edges.

Cool completely.


3/4 cup powdered sugar
1/2 tsp vanilla
1/2 tablespoon butter, softened (if using unsalted, add a pinch of salt to taste)
1  1/2 tablespoons milk
food coloring -optional


In a small bowl combine all icing ingredients except food coloring. If needed add a few more drops of milk to make a desired consistency.

After combined, tint as desired with food coloring.

Dip the tops of the cookies in the icing, or spoon over the cookie.

Allow icing to set before storing.

These freeze well, although they rarely last that long……