Tuesday, December 7, 2010

Those Melting Moments!

Hi everyone. This is your host Tamanna and I am finally back with a sweet treat! 
Well, Off course.... It had to be a sweet treat recipe because I have a very devilish sweet tooth. Couldn't you tell?

Anyhow, my trip to the States was wonderful and super tiring because of the long drive journey with a toddler on the ride! We came back last week from out ten days Eid-ul-adha Trip to the United States. My family and I visited my brother and his family and celebrated this holy celebration together. It was joyous and fun filled, just like how every family get together should be!

 Although I came back home last week I didn't really start cooking from the heart right away. I was still feeling a vacation mood and wanted to stay away from kitchen as much as possible, got some rest since the yucky cold and cough got to me. Now after settling back to normal life, I made some delicious cookies for the family and myself to enjoy with tea!

These cookies are called Melting Moments. They are very soft on the inside with a little bit of crunchiness on the outside. The cookies don't actually melt in your mouth right away, but comparing to other cookie types this is super delicate and hence the name!

Melting Moments Cookies
Recipe adapted from Joyofbaking.com 

Makes about 3 dozen cookies.


1 1/2 cups (195 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 
1 cup (110 grams) powdered (confectioners) sugar, sifted


Preheat oven to 350 degrees

Beat the butter and sugar until light and fluffy (about 2 minutes). 
Beat in the vanilla extract. Add the flour mixture and beat until well mixed.
Cover and refrigerate the dough for at least one hour or until firm.

Place rack in center of oven. Line two baking sheets with parchment paper. Line two cookie sheets or 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.

 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).

Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

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