Thursday, 9 July 2009

Melting Moments

I saw this recipe i saw on the Joy of Baking website and had to try it out immediately. Ro is not a fan of any dessert without chocolate in it and so i cut down the measurements to half of what is required thinking i will have to eat them all on my own. But he loved it for a change, though i had to convince him i made it at home and it wasn't store bought. Had to make him feel the oven cos it was still hot from the baking (see what all i have to do..hmmmpffff).

My mom used to make this quite often and used to just refer to to it as vanilla cookies. Anyways, here goes:

All purpose flour- 105 gms
Cornflour- 30 gms
Icing sugar or powdered sugar- 20gms
Unsalted butter- 115 gms (room temperature)
Vanilla essence- 1/2 tsp
Salt- a pinch

In a bowl, mix the flour, cornflour and salt and keep aside. In a larger mixing bowl, cream the butter and icing sugar till smooth and fluffy. To this add the essence and mix well. Put in the flour mixture bit by bit and fold well into the butter mix. Do this till the entire mixture is well blended in. Refrigerate for at least half an hour so the dough becomes firm.
Preheat over to 177C. Layer a baking tray with baking paper, make small balls out of the dough and place them on the baking sheet, about 1 inch apart and bake for about 20 minutes or till the sides start to brown a little.
Once done, cool on a rack, sift some icing sugar over it and have them with milk :)

Notes: I don't have a cake mixer or hand beater, so used a ladle and creamed it as much as possible. Turned out just as well.
You can store the cookies in an air tight container for as long as you want.