Tag Archives: Cookies

Marvelous Melting Moments Recipe

Melting Moments
Marvelous Melting Moments

How can a cookie with only 6 simple ingredients taste this good!!!  Well, they’re not called Melting Moments without good reason.  One bite of these sweet temptations and, from the rich, tender crumb of the cookie, you’ll find they quickly melt in your mouth.

Made only with butter (absolutely no substitutions on this one), icing sugar (aka powdered sugar or confectioner’s sugar), vanilla, flour, cornstarch, and salt, they’re easy to make and delightful to eat! And, they make wonderful gifts, too, and are also a special addition to any holiday sweet tray.

Melting Moments
Melting Moments

My mother always comments on how “short” these cookies are.  “Shortness” in a cookie is characterized by the amount of fat and sugar present and the high ratio of butter to flour in the recipe. To get the high degree of tenderness that is the hallmark of a “short” cookie, a lot of butter is used in the dough and, the more fat content, the more tender and rich the cookie crumb will be.

Melting Moments
Melting Moments

It’s important that these cookies not be over-handled or over-mixed as they will become tough. Cream the butter and sugar together until smooth then incorporate the dry ingredients. This cookie dough is too tender to roll out because it won’t hold together to cut shapes from so simply pinch off pieces of the dough and quickly form them into small balls. Don’t over-work them as the dough will become warm and, subsequently, sticky. As a mark of reference, I use about 5/8 oz of dough per ball.  Now, I don’t stop and weigh the dough for each cookie because, from experience, I can “eyeball” how much dough is needed per cookie but it’s good to have a frame of reference as to the size of the cookie ball. Place the cookie balls on parchment-lined baking sheets. Use the tines of a fork to flatten the cookies and decorate each with a tiny bit of maraschino cherry, if desired.

These cookies freeze very well so they can be made well ahead and frozen until they are needed. They are the perfect Christmas or anytime cookie!

Melting Moments
Melting Moments

[Printable recipe follows at end of posting]

Melting Moments

Ingredients:

1 cup unsalted butter
½ cup sifted icing sugar (aka powdered sugar or confectioner’s sugar)
1 tsp pure vanilla
1½ cups all-purpose flour
½ cup cornstarch
1/8 tsp salt

Maraschino cherries for decorations (if desired)

Method:

Preheat oven to 300°F.  Line baking sheets with parchment paper
Cream butter.  Add the icing sugar and cream well with the butter.  Mix in vanilla.

In separate bowl, whisk the flour, cornstarch, and salt together. Add to the creamed mixture and blend until well incorporated.

Form dough into small round balls (apx. 5/8 oz dough per ball).  Place balls on prepared baking sheets and flatten each ball with the tines of a fork.  Decorate with small bits of maraschino cherries, if desired.

Bake for approximately 18-20 minutes. Don’t over-bake cookies. Let cool on baking sheet for 2-3 minutes then transfer cookies to wire rack to cool completely.

Yield:  Apx. 2½ dozen

Marvelous Melting Moments Recipe

Yield: Apx. 2 1/2 dozen

A delightful melt-in-your mouth shortbread-type cookie with a rich and tender crumb.

Ingredients

  • 1 cup unsalted butter
  • ½ cup sifted icing sugar (aka powdered sugar or confectioner’s sugar)
  • 1 tsp pure vanilla
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1/8 tsp salt
  • Maraschino cherries for decorations (optional)

Instructions

  1. Preheat oven to 300°F. Line baking sheets with parchment paper.
  2. Cream butter. Add the icing sugar and cream well with the butter. Mix in vanilla.
  3. In separate bowl, whisk the flour, cornstarch, and salt together. Add to the creamed mixture and blend until well incorporated.
  4. Form dough into small round balls (apx. 5/8 oz dough per ball). Place balls on prepared baking sheets and flatten each ball with the tines of a fork. Decorate with small bits of maraschino cherries, if desired.
  5. Bake for approximately 18-20 minutes. Don’t over-bake cookies. Let cool on baking sheet for 2-3 minutes then transfer cookies to wire rack to cool completely.
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Melting Moments
Marvelous Melting Moments

 

For another great Christmas cookie recipe, try my Molasses Spice Cookies

September 2013 Cookie of the Month: Peanut Butter Cookies

Peanut Butter Cookies
Peanut Butter Cookies

My September Cookie of the Month is an old favourite – peanut butter cookies.  These cookies take very few ingredients and nothing out of the ordinary that would not be in most cupboards.  They have been found in many lunchboxes for decades.  Either smooth or crunchy peanut butter may be used – whichever is your preference – in the cookies.  In order to keep the cookies a bit soft, watch the baking time, checking them at the 10-minute point.

Peanut Butter Cookies

Ingredients:

¼ cup shortening

¼ cup butter

½ cup brown sugar

½ cup white sugar

½ cup peanut butter

1 egg, well-beaten

1 tsp vanilla

1 cup flour

1 tsp soda

1/8 tsp salt

Method:

Assemble ingredients.

Preheat oven to 350F.

Cream shortening, and butter together.  Beat in brown and white sugars until fluffy.

Mix in peanut butter.

Add egg and vanilla.

Sift flour, soda, and salt together.  Add to wet ingredients and mix just until dry ingredients are incorporated.

If dough is very soft, refrigerate for 30-40 minutes.  Shape dough into small balls about 1” in diameter.  Place on parchment-lined baking sheet about 2 ½” – 3” apart as these cookies spread.

With fork dipped in sugar, press down cookies in a traditional criss-cross pattern with the tines of the fork.

Bake on center rack in oven for 10-12 minutes.  Cool on baking sheet for 2-3 minutes then transfer to cooling rack.

Yield:  3½ – 4 dozen

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