Melting Moments: In a medium sized bowl, sift or
whisk the flour with the cornstarch
In the bowl of your electric stand mixer,
fitted with the paddle attachment
(or with a hand mixer),
beat the butter until smooth. Add the sugar and beat until incorporated. Beat in
the vanilla extract. Add the flour mixture and beat just until combined. Cover
and refrigerate the batter until firm (one to two hours).
Preheat your oven to 350
degrees F (180 degrees C). Line two
baking sheets with parchment paper.
When batter is firm,
roll into 1
inch (2.5 cm) balls (about 1 tablespoon/18 grams) and place the cookies on the
prepared baking sheets, spacing about 2 inches (5 cm) apart. Bake
for about 12 - 16 minutes or until the bottoms of
the cookies are golden brown and the edges
of the cookies are just starting
to brown. Rotate your baking sheet front to back about halfway through
baking. Remove from oven and place on a wire rack to cool for 1-2 minutes.
Put 1 cup (120 grams) of
sifted confectioners sugar on a plate and roll each cookie in the powdered
sugar. Transfer to a wire rack to cool completely and then roll the cookies
again in the powdered sugar.
These cookies store very well. Place
in an airtight container between sheets of parchment or wax paper and they will
keep a couple of weeks. If desired, just before serving, sprinkle the tops of
the cookies with powdered sugar.
Makes about 30 cookies.
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