Melting Moments Shortbread Cookies


1/2 cup (60 grams) cornstarch (corn flour)
1/4 teaspoon
1/4 cup (30 grams) powdered sugar (confectioners or icing)
1 cup (227 grams) unsalted butter, room temperature
1 cup (110 grams) powdered sugar, (confectioners or icing) sifted


Melting Moments: 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), beat 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 (2.5 cm) balls and place the cookies on the prepared 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.


During the summer I was on a shortbread kick, shortbread has few ingredients and always turns out fantastic. I bet you already have everything to make these! I could see these with a little lemon zest in them and some lemon extract instead of vanilla. Well they're not kidding when the say they melt in your mouth!! WOW!! They were fantastic!


8.0 servings


Saturday, November 27, 2010 - 6:28pm


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