Remove from the oven and let cool for about 5 minutes. Looking through my baking recipes, I realize that the Spritz cookies that I baked for Christmas was quite the hit.
In a mixing bowl, beat butter, powdered sugar until creamy, light and fluffy. Fold in the potato starch, cake flour and mix well until a soft dough is formed. Dip the fork in water after each press to prevent the cookie dough from sticking to the fork. Bake for about 10 minutes or until the cookies turn very slight brown.
To make the pattern on the cookies, use a fork and press gently onto the top of the round cookies.
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So, I decided to whip up a small batch of my very own Melting Moments cookies to satisfy my cravings.
These melting moments cookie came out just the way I liked it.
Melting Moments cookies are aptly named for their buttery shortbread and crumbly texture.
They literally melt in your mouth as soon as you take a bite.
I will let you in on my secret here: for the velvety, smooth, and crumbly cookies, you need to use potato starch instead of cornstarch.
Also, use cake flour instead of plain or all-purpose flour for the super smooth texture.
For butter, get the best possible butter you can get and you’re guaranteed to have the best melting moments cookies.
As the holidays are not that far away, get ready to make batches and batches of these cookies.
If I were you, I would hide some of them so you can have your personal stash in case they run out.