Food recipes
Melting Cookies
Melting Cookies Ingredients: cornstarch wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table butter, without salt sugars, granulated vanilla extract Directions: Sift the...
Melting Cookies
Ingredients:
cornstarch
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract
Directions:
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.
Cookies can also be half-dipped in melted bittersweet chocolate.
Ingredients:
cornstarch
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract
Directions:
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.
Cookies can also be half-dipped in melted bittersweet chocolate.