Melting Moments I Recipes

MELTING MOMENTS (CORNSTARCH COOKIES OR BUTTER COOKIES)

Steps:

• In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and confectioners' sugar.
• In a large mixing bowl or the bowl of your stand mixer cream the butter until smooth and lighter in color. Add the dry ingredients and mix until all of the dry ingredients are incorporated. Cover and chill for 1 hour.
• Preheat your oven to 300°F (150°C) and shape the dough into 1-inch balls. Place them onto a parchment paper or silicone mat lined baking sheet with about 2 inches of spacing between the cookies.
• Press down firmly to flatten the cookies using a dampened fork. Bake in the middle of your oven's center rack for 18-20 minutes or until the cookie bottoms just begin to turn a light golden color.
• Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. Dust with confectioners' sugar once cooled (or the sugar will melt) if desired.

MELTING MOMENTS

Steps:

• Mix butter, flour and powdered sugar.
• Roll into balls the size of ping-pong balls.
• Place on cookie sheet and flatted to about 1/2 inch.
• Bake at 425* for just a few minutes until the edges just begin to show color (really watch them closely!) When cool, frost with the icing mixture on the FLAT side- to create a sandwich cookie.
• (You can just frost the cookie tops to double the cookie total. Also, you may substitute almond extract and a touch of red coloring for the cherry juice).

MELTING MOMENTS

Steps:

• Whisk together in a medium bowl flour, cornstarch, and salt.
• In a food processor fitte with the metal blade, process the powdered sugar until very fine.
• Cut the butter into a few pieces and add it in the food processor with the motor running.
• Process until smooth and creamy.
• Pulse in the vanilla extract.
• Scrape the sides of the bowl.
• Add the flour mixture and pulse in just until incorporated.
• Scrape the dough into a bowl and refrigerate it for at least 2 hours.
• Preheat oven to 375.
• Form dough into"ropes" 1/2 inch in diameter and 2 1/2 inch long.
• Curve dough into crescent shape.
• Place dough on cookie sheet covered in parchment paper (or buttered cookie sheet).
• Bake for 10-15 minutes or until just beginning to brown around the bottom edges.
• Allow cookies to cool on sheets for a few minutes.
• Transfer cookies to powdered sugar and roll gently.
• Careful: these cookies are delcate!