Meltinyourmouthheavenlybiscuits Recipes

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.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

EASY BISCUITS

Steps:

• Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
• Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

BASIC BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

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).

BATH MELTS

Steps:

• Steps: Melt the cocoa butter, add colorant and fragrance, mix.
• Then add powdered ingredients, stir well and pour into small molds, such as a fancy ice cube tray.
• Let sit in fridge or freezer until set then pop them out of the molds onto waxed paper or parchment paper and let sit for a short while.
• Store in baggies or airtight container.
• Use one or two per bath, and be sure you have a non-slip mat in place, as the oils may make for a slick surface in your tub.
• Note: Be sure that your"parts" are based upon weight, that the cocoa butter is melted when you weigh it, and that your"parts" are small amounts, such as a tablespoon or two.
• You can also substitute the citric acid with more baking soda and/or sea salt to make non-fizzing melts, however the fizziness helps to slowly disperse your oils through your bath.