Thursday, May 23, 2013

Melting Moments Cookies





Melting Moments Cookies

Ingredients:

  • 1 1/2 cups (195 grams) all purpose flour (I use 1 cup)
  • 1/2 cup (60 grams) cornstarch (corn flour) (I use 1 cup)
  • 1/4 teaspoon salt
  • 1/4 cup (30 grams) powdered (confectioners or icing) sugar
  • 1 cup (227 grams) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract


Topping:

  • 1 cup (110 grams) powdered (confectioners) sugar, sifted


Instructions:

In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

When dough is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in 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.

Makes about 3 dozen cookies.

I made a slight modification for the recipe. I used 1 cup of flour instead of 1 1/2 cups, then added 1/2 cup to the corn flour. So the cookies would be more delicate and melting in your mouth.

For the coating, you can create as your liking. I made the caramel coating cookies because I missed the day when I was just a kid eating Lontong Paris cookies :) (it's kind of Indonesian shortbread cookies with caramel coating and chopped nuts).

16 comments:

  1. I'm confused with the ingredients...did you add 1/2 cup of flour to corn starch, or add flour from the 1 1/2 cups of flour? email me at ksf721@comcast.net

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    Replies
    1. it means she used 1 cup of each instead of 1 1/2 and 1/2.

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  5. It would be helpful to have to have the answer to the above question, if you would please share it. Also, how did you create the caramel topping? It sounds delish and I would like to try it! Thanks so much for your answers!

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  6. If you look above it says she used 1 cup flour and 1 cup cornstarch. I think I will try these this weekend!

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  7. If you look above it says she used 1 cup flour and 1 cup cornstarch. I think I will try these this weekend!

    ReplyDelete
  8. If you look above it says she used 1 cup flour and 1 cup cornstarch. I think I will try these this weekend!

    ReplyDelete
  9. The recipe above states that she used 1 cup of flour and 1 cup of corn starch (corn flour)

    ReplyDelete
  10. The recipe above states that she used 1 cup of flour and 1 cup of corn starch (corn flour)

    ReplyDelete
  11. The recipe above states that she used 1 cup of flour and 1 cup of corn starch (corn flour)

    ReplyDelete
  12. I'm confused with forming into balls as they look like they were a log here and cut. I like this look.

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    Replies
    1. Here's one that shows the "pillows" http://recipesjust4u.com/melting-moments-cookies/

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  13. I'm confused with forming into balls as they look like they were a log here and cut. I like this look.

    ReplyDelete
  14. I'm confused with forming into balls as they look like they were a log here and cut. I like this look.

    ReplyDelete