Melting Cookies
Source of Recipe
Food Network
Recipe Introduction
I haven't made this yet but they remind me of something I ate at a bakery in Wexford, PA called an angel kiss. They should be lighter in texture because of the cornstarch.
List of Ingredients
1 cup cornstarch
3/4 cup plus 1 tablespoon all purporse flour
1/4 tsp. salt
1/2 lb unsalted butter, softened
1 1/2 cups confectioners sugar
1 tsp. vanilla
Recipe
Sift the cornstarch, flour, and salt together in a small bowl.
In a seperate bowl, use the electric mixer to cream the butter and 1/2 cup of confectioners sugar together. Add the vanilla extract. Gradually add the dry ingredients and continue mixing until the dough comes together in a ball.
Preheat oven to 375 degrees F.
Knead the dough briefly on a lightly floured surface. Divide the dough into 10 equal portions. Roll each portion into a 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 cresents. Refrigerate for 1/2 hour before baking to prevent spreading.
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 confectioners sugar. Use the remaining sugar to dust the cookies again just prior to serving.
The cooled cookies can also be dipped in or drizzled with melted semi sweet chocolate.
Note to self: I will most likely just make these round balls like a russian tea cake.
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