Thursday, October 23, 2008

Melting Moments

Otherwise known as cornstarch cookies, Mexican Wedding Cakes, or Russian Tea Cakes! I wanted to make these as soon as I read about how easy it was, on Crazydeliciousfoods. She didn't provide a picture or recipe so I looked it up on google and got this recipe. It looked easy enough and I had all the ingredients on hand, so I decided to try this cookie myself! It was and wasn't what I was expecting. It did melt in your mouth, but it also had this weird texture. Not saying that it was a bad texture, but it was just new to me. My mom liked it which is good because if she doesn't like it, nobody eats it. It's a good cookie and it crumbles easily. But I can't describe the texture all too well. You have to try it for yourself!

Cornstarch Cookies; makes 3 dozen i got 22, maybe my cookies were too big?

1 1/2 cups all purpose flour
1/2 cup cornstarch (corn flour)
1/4 teaspoon salt
1/4 cup powdered (confectioners or icing) sugar

1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 cup 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.

Ready to be sugared!

Being sugared!

Another picture because they're so beauutiful!

-adapted from Joy of Baking -


VeggieGirl said...

Melt-in-your-mouth cookies??? Yes, please!!

Half Baked said...

Those cookies look really tasty!

That Girl said...

These are my husband's favorite kind of cookies.

Sara said...

These look delicious!

Anonymous said...

I love these! Your picture is gorgeous.

Katherine Aucoin said...

The melt in your mouth thing got my attention...guess I'm still a kid at heart. Your cookies look beautiful and you make them seem so easy. I think they would be perfect for the holidays.

How To Eat A Cupcake said...

Mmmm I love those made with lime juice!

Cakebrain said...

i remember my first bite of one of these...i was wearing a new black cashmere sweater! the sugar rained down onto my chest and i just kept eating!

Snooky doodle said...

Nice cookies