Melting Cookies – a delicious recipe with cornstarch, flour, flour, salt, unsalted butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the cornstarch, flour, and salt together in a small bowl.
2
In a separate bowl, use the electric mixer to cream the butter and 1/2 cup of the confectioners' sugar together. Add the vanilla extract. Gradually add the dry ingredients and continue mixing until the dough comes together in a ball.
3
Preheat the oven to 375 degrees F.
4
Knead the dough briefly on a lightly floured surface. Divide the dough into 10 equal portions. Roll each portion into 1/2-inch diameter ropes. Cut each rope into 2 1/2-inch lengths. Gently roll each length so that the tips are tapered. Place the cookies 1 1/2 inches apart on a sheet pan and curve them slightly to resemble crescents. Refrigerate for 1/2 hour before baking to prevent spreading.
5
Bake for 10 to 12 minutes in the middle rack of the oven. Cool for 3 minutes. Use a spatula to transfer the cookies directly onto a cooling rack. Dust generously with remaining 1 cup of confectioner's sugar. Use the remaining sugar to dust the cookies again just prior to serving.
6
Cookies can also be half-dipped in melted bittersweet chocolate.
918
kcal
Calories
46
g
Fat
125
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup cornstarch, 3/4 cup all-purpose flour, plus, 1 tablespoon all-purpose flour, 1/4 teaspoon salt, and more.
Yes, Melting Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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