Directions: |
Directions:In a medium sized bowl whisk together the flour, cornstarch and salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Cover and refrigerate the batter for an hour or two, or until firm. Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper. When batter is firm, form into 1 inch balls and place the cookies on the prepared baking sheets, spacing about 1 inch apart. Bake for about 10 - 14 minutes or until the edges of the cookies just start to brown. Remove from oven and place on a wire rack to cool for about 3-5 minutes. Transfer the cookies to a wire rack that is placed over a sheet of parchment or wax paper. Put the confectioners sugar in a fine strainer or sieve and sprinkle the tops of the cookies with the sugar. These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks. If desired, just before serving, sprinkle the tops of the cookies with confectioners sugar. Makes about 3 dozen cookies.
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Personal
Notes: |
Personal
Notes: These cookies store very well, up to two weeks, and they can be frozen. The batter contains both all purpose flour cornstarch. Its the cornstarch that gives the cookies their melt-in-your-mouth crisp and crumbly texture. However, this also makes the cookies quite fragile so they're not a good cookie to ship.
Incidentally, Melting Moments can also be crescent shaped with the ends dipped in melted chocolate. Or sometimes the dough is placed in a piping bag with a fluted tip and piped into rosettes with a red or green candied cherry placed in the center of each cookie.
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This recipe for Melting Moments Cookies is from