April 27, 2012

Melting Moments

Many of us have had this during childhood and may even have a memory of walking in from school to the inviting smell of freshly baked cookies. My mom encouraged us to try our hand in baking simple stuff especially cookies and basic cakes. I remember having started at the age of 13 and feeling very professional about it. This was probably one of the basic recipes we had tried but ended up with a messy glop. Years have passed and i am making this once again and this time it was perfect. These sugary cookies are almost shortbread like and really do melt in your mouth. I followed  Stephanie Jaworski's Joy of Baking recipe to the T and cannot wait to bake these for my son when he starts school. Warning : This probably isn't the best recipe if you are very calorie conscious, as this uses a LOT of butter ;) !!!


You will need:
Plain Flour - 195 gms
Corn Flour - 60 gms
Salt - 1/4 tsp
Icing Sugar - 30 gms + 60 gms for dusting the cookies
Unsalted Butter kept at room temperature - 227 gms
Vanilla Essence - 1 tsp

Sift the flour, corn flour and salt together.
Cream the butter and icing sugar until smooth.
Add vanilla essence and combine well.
Add the flour mixture and mix until everything just comes together.
At this point, the mixture will seem quite liquidy therefore refrigerate for about 2 hours to make the batter firm.
Make small 1 inch balls with the firm dough and place it on a greased baking sheet at a one inch distance.
Bake it in a preheated oven at 170 Degrees Centigrade for about 15 minutes or until the bottom becomes slightly brown.
Remove from the oven and allow it to rest in the baking tray for about 5 minutes.
Lift each cookie out of the tray very gently and place it on a wire rack to cool completely.
Put the remaining icing sugar in a fine sieve and dust the top of the cookies.
Store in a air tight container once cooled.


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