Friday, May 29, 2009

Melting Moments



These are very similar to Russian Tea Cakes, but are better! They absolutely melt in you mouth and are irrisistable.

INGREDIENTS:

1 1/2 cups (210 grams) all purpose flour
1/2 cup (60 grams) cornstarch (corn flour)
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), cream 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 (2.54 cm) balls and place the cookies on the
prepare 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.

3 comments:

  1. These were really yummy! Thanks Mary for bringing some over to us! They reminded me of Mexican Wedding cookies, but sweeter & softer which = better!

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  2. Don't these just look beyond awesome?!!

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