Melting Moments
The cornstarch makes these delicate cookies literally melt in your mouth. They can be stored for up to two weeks, but do not ship well.
INGREDIENTS | YIELDS 36 COOKIES
- 1½ cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- ¼ cup confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar, sifted, for topping
Sift together flour, cornstarch, and salt.
Cream butter and ¼ cup confectioners’ sugar until light and fluffy. Blend in vanilla extract. Add flour mixture; stir well.
Chill several hours, tightly sealed.
Preheat oven to 350°F. Line a baking sheet with parchment.
Form dough in 1 balls; place on baking sheet 1" apart. Bake 12–14 minutes, until cookies start to brown on edges.
Cool slightly. Roll in remaining confectioners’ sugar.
Homemade Vanilla
Pure vanilla has a taste that imitation vanilla just can’t match. Make your own at home with a few vanilla beans and some brandy. Just split open 5 vanilla beans and add them to 1 pint of good-quality brandy. Allow to stand in a dark, cool place for several (4–6) months, shaking often. It can be used after a month, but has the most intense flavor after six months.
