Melting Cookies
- Level: Intermediate
- Yield: 5 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 53
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 0
- Cholesterol
- 8
- Sodium
- 10
- Total: 1 hr 2 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 12 min
Ingredients
1 cup cornstarch
3/4 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 pound unsalted butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
Special equipment:
An electric mixer with paddle attachment- 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.
Cook’s Note
The cooled cookies can also be dipped in or drizzled with melted semi-sweet chocolate.