ometimes it is
hard to decide which I like better, Melting Moments or
Mexican Wedding Cakes
(Russian Tea Cakes). Both
are round balls that are coated with confectioners sugar shortly after baking,
and both are a shortbread-like cookie that
rely on butter for their wonderful flavor. But there are a few differences
between these two cookies; one is that Mexican Wedding Cakes contain ground
nuts, and the other is that Melting Moments replace some of the flour with
cornstarch (corn flour) so the cookies literally
"melt-in-your-mouth".
Melting Moments are easy to make and are perfect for those who like to do
their Christmas baking early. They store very well, up to two weeks, but since they are so fragile I
wouldn't advise shipping them. As far as the ingredients go, because there
are not a lot of competing flavors in this cookie this is one time when buying a
good quality unsalted butter is best. Also, use 'pure' vanilla extract not the
ones that are labeled 'imitation' as they are made with synthetic vanilla
(from glycoside found in the sapwood of certain conifers or from coal extracts)
and leave a bitter aftertaste. The best pure vanilla extract I have found,
although it is quite expensive, is Nielsen-Massey Madagascar Bourbon Pure
Vanilla Extract that can be found in specialty food stores and by mail order. If your budget doesn't allow this expenditure or you cannot find it, don't
worry, there are quality brands to be found in your local grocery store.
Incidentally, you may have seen
Melting Moments that look very different from the picture above. Sometimes
the dough is placed in a piping bag with a fluted tip and then piped into
rosettes. The finishing touch is to top each cookie with a red or green
candied
cherry. Other times the dough is rolled into a crescent shape with the
ends sometimes dipped in melted chocolate.
Note: For those unfamiliar with
cornstarch it is a fine white powder that comes from the inner grain (endosperm)
of corn and is used by many as a thickener for gravies and sauces. The
British term 'corn flour' is often used synonymously with the North American
term 'cornstarch'.
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.
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ometimes it is
hard to decide which I like better, Melting Moments or 
