user_deleted, posts by tag: joy of baking - LiveJournal (original) (raw)

| | Melting Momentssource - http://joyofbaking.com/MeltingMoments.htmlThey store very well, up to two weeks, but since they are so fragile I wouldn't advise shipping them. As far as the ingredients go, because there are not a lot of competing flavors in this cookie this is one time when buying a good quality unsalted butter is best. Also, use 'pure' vanilla extract not the ones that are labeled 'imitation' as they are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts) and leave a bitter aftertaste. Sometimes the dough is placed in a piping bag with a fluted tip and then piped into rosettes. The finishing touch is to top each cookie with a red or green candied cherry. Other times the dough is rolled into a crescent shape with the ends sometimes dipped in melted chocolate.1 1/2 cups (210 grams) all purpose flour1/2 cup (60 grams) cornstarch (corn flour)1/4 teaspoon salt1/4 cup (30 grams) powdered (confectioners or icing) sugar1 cup (227 grams) unsalted butter, room temperature1 teaspoon pure vanilla extractTopping:1 cup (110 grams) powdered (confectioners) sugar, sifted 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), cream 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 (2.54 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.Makes about 3 dozen cookies.12/14/06 - made about 28 cookies out of this. too buttery, very melt-y but too cornstarch-y (in that my mouth felt dry immediately). I think I'd rather use 1/4 cup cornstarch instead of 1/2 cup and make the flour 1 3/4 cups. I wonder if just using one stick of butter instead of two sticks would be ok.Tags:cookies, dessert, joy of baking Top of Page | | --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |