Melting moments are the essential Christmas cookie! A must-make. They belong on every cookie platter and will be the first to disappear.
The name comes from the way they dissolve in your mouth in a flurry of powdered sugar and buttery cookie dough leaving behind the desire to eat another one. Immediately.
Cornstarch is the secret ingredient that makes them melt on your tongue along with powdery confectioners’ sugar rather than granulated sugar. There’s also flour, baking powder, butter, a little salt and vanilla extract.
They’re easy to make and everyone will ask for the recipe.
So soft and tender they’re like little pillows of heavenly deliciousness. They look like snowballs making them perfect for the season. Now, if we would only get some snow!
It’s promising to be 65 – 70 degrees here on Christmas day. Boo. Hiss.
I’ll be dreaming of a white Christmas. . .
Ingredients
- 1 cup cornstarch
- ¾ cup plus 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 16 tablespoons unsalted butter softened
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- For topping:
- about 1 cup confectioners' sugar sifted
Instructions
- In a small mixing bowl sift the cornstarch, flour, and salt together.
- In a separate mixing bowl cream the butter and ½ cup confectioners' sugar together on medium speed 2 - 3 minutes.
- Beat in the vanilla. Scrape down the sides of the bowl.
- Slowly add the dry ingredients on low speed and beat until the dough comes together. Knead it together a few times right in the bowl.
- Line 2 large baking sheets with parchment paper.
- Scoop up slightly rounded teaspoons of dough and roll into a ball. Place on the baking sheet 2 inches apart. Refrigerate 20 minutes.
- Preheat the oven to 375 degrees F.
- Bake the cookies 11 - 12 minutes until golden around the edges. Cool 10 minutes on baking sheet.
- Sprinkle confectioners' sugar generously over the top of the cookies while still warm. Let cool completely.
- When they're completely cooled sprinkle the tops again with more confectioners' sugar.
- Store tightly covered in a cool, dry place up to 1 week.