Melting Cookies Recipes

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.

MELTED SNOWMAN SUGAR COOKIES

Steps:

• Follow baking directions on sugar cookie pouch, dividing dough evenly into 12 round cookies.
• On cooled cookies, draw a "snow puddle" with Betty Crocker™ White Cookie Icing. TIP: Draw the outline of the puddle, then go back and fill in the shape.
• While the icing is still wet, immediately place a marshmallow to one side of the cookie.
• MAKE THE ARMS: Once the icing and marshmallow have set, pipe two "branches" onto each cookie using black gel. Add fingers with chocolate sprinkles.
• MAKE THE FACE: Using a small dot of white cookie icing, stick two "coal" eyes and a nose onto the marshmallow with Rainbow Chips. Pipe a small dot for the mouth with black gel.
• MAKE THE SCARF AND BUTTONS: Using blue, red, or green cookie icing; carefully draw scarves around the base of the marshmallow. Using a small dot of white cookie icing, stick three "coal" buttons beneath the scarf with Rainbow Chips.
• Allow cookies to set for at least one hour before serving.

MELTING MOMENTS (BUTTER COOKIES)

Steps:

• Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside.
• In a large mixing bowl, whisk together the butter, vanilla, and sugar until creamy and combined.
• Add the cornflour, flour, and salt, and mix to form a smooth, soft dough.
• Roll the dough into small 0.7oz balls, and place them onto the prepared baking tray. Press them down with the tines of a fork. Freeze until solid - about 10 - 20 minutes.
• Bake for 15 - 20 minutes or until firm and just starting to colour around the edges (they'll still be very pale). Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

MELTING MOMENTS COOKIES RECIPE

Steps:

• Measure all the ingredients.
• Put all the ingredients in a mixer or blender. Add the butter first, followed by icing sugar, and cornstarch and salt.
• Lastly, add the cake flour on top.
• Mix until the ingredients are well combined and clear from the side of the mixing bowl.
• Place a piece of baking paper on the baking tray.
• Apply some oil to the paper with a bakery brush.
• Use a small amount of the cookie dough to form a ball with your clean hand, about 12g each. Place the ball on an oiled baking paper, well separated from each other. Press it down with the back of the fork to form a pattern. Otherwise, you can also pipe it onto the baking paper.
• Bake at 190°C for 18 - 20 minutes.
• Put the cookies into the cookie box, and separate with the bubble wraps.
• Seal it up with cellophane tape.

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.
• Cookies can also be half-dipped in melted bittersweet chocolate.

MELTED SNOWMAN COOKIES

Steps:

• Beat egg whites lightly in a large bowl using an electric mixer until frothy. Slowly beat enough confectioners' sugar into egg whites to make icing that will hold shape; blend in lemon juice until desired consistency is reached.
• Arrange cookies about 1-inch apart on a large sheet of waxed paper. Spread icing onto each cookie, allowing icing to drip over edges to look like melting snow.
• Grease a microwave-safe plate. Place 1 marshmallow onto plate.
• Microwave marshmallow until it starts to puff up, 20 to 30 seconds. Immediately place marshmallow on the edge of 1 cookie while the icing is still wet to look like a melted snowman. Repeat with remaining marshmallows and iced cookies.
• Decorate 'melted snowmen' by piping 'twig-like arms' using black decorating gel on the icing. Make 'coal eyes' and a 'mouth' on the marshmallow using black decorating gel. Make a 'carrot nose' under the 'coal eyes' using orange decorating gel. Make 'coat buttons' by arranging silver nonpareils down the middle of the icing. Make 'scarves' or 'bow-ties' using red decorating gel or green decorating gel.
• Allow cookies to fully dry before removing from waxed paper, at least 1 hour.

MELTING MOMENTS COOKIES

Steps:

• In medium mixing bowl, cream butter till light; then gradually add the confectioners' sugar and salt.
• Beat this mixture thoroughly, about 3 minutes; gradually add the cornstarch and flour and blend well.
• Form the dough into walnut-sized balls and chill in the refrigerator for 1 hour.
• Preheat oven to 350°.
• Transfer the balls to an ungreased cookie sheet and let stand for 20 minutes or until soft, then make a thumprint on top of each to flatten the cookies.
• Bake for 15-16 minutes or until the cookies are golden on the bottom. Remove to rack to cool.
• While the cookies cool, make the icing. In a small bowl, combine the butter, confectioners' sugar, almond extract, and half-and-half until creamy.
• This may be tinted with food coloring.or just left white.
• Ice the cookies when they are completely cooled.
• Store in tins, separated in layers by plastic wrap.