MELTING COOKIES
Steps:
- Sift the cornstarch, flour, and salt together in a small bowl.
- In a separate bowl, use the electric mixer to cream the butter and 1/2 cup of the confectioners' sugar together. Add the vanilla extract. Gradually add the dry ingredients and continue mixing until the dough comes together in a ball.
- Preheat the oven to 375 degrees F.
- Knead the dough briefly on a lightly floured surface. Divide the dough into 10 equal portions. Roll each portion into 1/2-inch diameter ropes. Cut each rope into 2 1/2-inch lengths. Gently roll each length so that the tips are tapered. Place the cookies 1 1/2 inches apart on a sheet pan and curve them slightly to resemble crescents. Refrigerate for 1/2 hour before baking to prevent spreading.
- Bake for 10 to 12 minutes in the middle rack of the oven. Cool for 3 minutes. Use a spatula to transfer the cookies directly onto a cooling rack. Dust generously with remaining 1 cup of confectioner's sugar. Use the remaining sugar to dust the cookies again just prior to serving.
MELTING BUTTER COOKIES
Delicous little bites of butter cookie with yummy icing you can doctor up to suit your taste. I like almond and peppermint. I usually put the frosting into a piping bag and make swirls on the top.
Provided by linkinparkrks
Categories Dessert
Time 20m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Cream butter until fluffy.
- Add in powdered sugar and vanilla.
- Mix in flour and cornstarch slowly.
- Roll into 1" balls and place on parchment paper lined cookie sheet.
- Bake for 15 minutes until bottoms are light brown.
- Cool.
- For icing, melt butter and mix in flavoring (i.e. almond, peppermint.) If its too stiff, mix in a little milk at a time.
Nutrition Facts : Calories 149.3, Fat 9, SaturatedFat 5.7, Cholesterol 23.8, Sodium 64.3, Carbohydrate 16.8, Fiber 0.2, Sugar 9, Protein 0.7
MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
MELTING MOMENTS II
Steps:
- Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
- Refrigerate 1 hour.
- Preheat oven to 300 degrees F (150 degrees C).
- Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.9 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.4 g, Sodium 27.5 mg, Sugar 1.6 g
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- Mesure all the ingredients. Measure the following ingredients before we get started: 380g of butter, cut into small cubes, 130g icing sugar, 330g cake flour, 140g cornstarch, 5g fine salt.
- Mix all the ingredients. I like to add the butter first, followed by the icing sugar, and cornstarch and salt. Lastly, add the cake flour on top. I have a reason to add the cake flour last.
- Prepare for baking. Preheat the oven to 190°C, both top and bottom heat. Cut a large piece of baking paper to the size of your baking tray. Apply some oil to the paper with a bakery brush.
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