Rachael's Meltaway Cookies

At our restaurants we are guided by listening and learning from the stories of our team, particularly the ways our families, upbringings, and lineage have shaped the way we consider, source, prepare, and share food.

Our series Family Meal spotlights recipes from different members of our team that have — in some way — informed the way they cook today.

Today we're sharing a holiday sweet from Rachael from the Gjusta Flower Shop team, whose recipe for Meltaway Cookies was a staple in her childhood during December.

"I remember my brothers and I sneaking them for breakfast...a few after lunch...and as many as we could fit into our bellies after dinner. My fondest memory of these infamous cookies was always having them in my pocket when we went skiing."

Rachael's Meltaway Cookies


For the cookies — 1 c. Butter 1/3 c. Powdered sugar 3/4 c. Cornstarch 1 c. Sifted flower

For the icing — 2 tbsp. butter 1 c. powdered sugar 1 tsp. Vanilla Cream Directions:

To make the cookies, cream 1 cup butter, and gradually beat in 1/3 cup powdered sugar. Add 3/4 cup cornstarch and 1 cup sifted flour. Mix well. Chill for 1 hour, then form into ~36 heaps on an unbuttered cookie sheet. Bake at 350 degrees until brown on bottom for about 15 minutes. For the icing, melt 2 tablespoons butter, then add 1 cup powdered sugar and 1 teaspoon vanilla and add enough cream to spread. Frost cookies — for the holidays you can tint frosting red with food coloring.