Melting Moments

May every day of the New Year glow with good cheer & happiness for you & your family.

Happy New Year!

As one year comes to an end and the New Year begins, I hope you all had a great time last year… 2015 was not the very best for me, health wise, but by God’s grace I have recovered perfectly.... I am thankful for all the blessings God give us all throughout the year, for protecting us and keeping us safe and healthy to see yet another year.... Blog wise also I was not regular, taking lots of breaks... I am thankful to all my readers, friends and family for encouraging me every time and I hope to come up with more recipes in the coming year...

Melting Moments are one of the easiest and sophisticated cookies that you can make during the holiday season. This was one of the cookies I made for my son’s school party this Christmas. Melting Moments can store very well for a couple of weeks, thus you can make it ahead of time. Kids and adults will surely love these beauties :)

Melting Moments

(Recipe Source – Joy ofBaking)

Makes about 36 cookie

Ingredients:

1 1/2 cups (195 grams) -All-purpose flour

1/2 cup (60 grams) - Corn flour

1/4 tsp - Salt

1/4 cup (30 grams) - Confectioners’ sugar (powdered or icing)

1 cup (227 grams) - Unsalted butter, room temperature

1 tsp -Vanilla essence

Topping:

1/2 cup (60 grams) -Confectioners’ sugar (powdered or icing)

Method:

• In a medium sized bowl whisk together the flour, corn flour and salt.
• In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 minutes). Beat in the vanilla essence. 
• Add the flour mixture and beat just until incorporated. Cover and refrigerate the batter for an hour or two, or until firm.
• Preheat oven to 350 degrees F (177 degrees C) and place rack in centre of oven. Line two baking sheets with parchment paper.
• When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets, spacing about 1 inch apart. Bake for about 10 - 14 minutes or until the edges of the cookies just start to brown. 
• Remove from oven and place on a wire rack to cool for about 3-5 minutes.
• Transfer the cookies to a wire rack that is placed over a sheet of parchment or wax paper. 
• Put the confectioners’ sugar in a fine strainer or sieve and sprinkle the tops of the cookies with 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. If desired, just before serving, sprinkle the tops of the cookies with confectioners’ sugar.

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