Melting Moments (Snowballs)…
I was in the mood for cupcakes one night since I saw a box of cake mix in the cupboard. I wanted to find a good frosting for the cupcake so I surfed the net for some ideas. I remembered making a frosting for a cake last summer that was really good so I looked through my bookmarks to find it. I came across the Joy of Baking website and was just browsing thru the many yummy recipes. As I was browsing, I came across these cookies that look like Russian Tea Cookies but a little different. They were called Melting Moments. Something about them just made me want to make them right away..it could’ve been the picture. So anyway, I just had to make them. I’ve never really done a shortbread type cookie before so this is my first time!
The recipe had the measurements in both weight and regular meansurements. I decided to go with the weight measurements because I had a food scale and didn’t feel like using measurement cups. I think I like the weight measure better, seems more accurate and much quicker and less cleaning!
I didn’t have any unsalted butter so I just used regular salted butter. It still came out pretty good but I think with unsalted butter it would’ve been perfect. Also, I didn’t quite follow the directions when rolling the cookie in powdered sugar. I just sifted it directly onto the cookie. I managed to get about 33 cookies out of the batch, not quite 3 dozens but i had some uneven pieces so I think 3 dozen is about right. Mmmmmm…they are rich and buttery and they do melt in your mouth! Enjoy!
Melting Moments (Snowballs) from Joy of Baking
1 1/2 cups (210 grams) all purpose flour
1/2 cup (60 grams) cornstarch (corn flour)
1/4 teaspoon salt
1/4 cup (30 grams) powdered (confectioners or icing) sugar
1 cup (227 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 cup (110 grams) 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.
Makes about 3 dozen cookies.