Melting Moments Cookies
Delicate piped butter cookies made with cornflour so they melt in the mouth.
🍳 Cook: 12 min
Ingredients
| 175 g | unsalted butter, softened at room temperature | |
| 40 g | icing sugar | |
| 1/2 tsp | 2.5 ml | pure vanilla extract |
| 175 g | plain flour | |
| 40 g | cornflour (cornstarch) |
Instructions
- With an electric mixer, cream butter and icing sugar together until pale and fluffy. Add the vanilla extract and beat for a few seconds.
- Sift the flour and cornflour together over the butter mixture and mix until smooth.
- Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking tray lined with parchment paper. Space the shapes well apart.
- Bake the cookies in preheated oven at 180degC for 12 minutes or until they are a pale golden colour. Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cool. Note: To prevent the cookies from spreading and hold the shape better, after piping, chill the tray of unbaked cookies in the fridge for about 30 mins before baking. Recipe Source: The Cookie and Biscuit Bible