Description
Melting Moment Logs are delicate, buttery cookies with a melt-in-your-mouth texture and a sweet dusting of confectioner’s sugar. These charming treats combine simple ingredients to create a light, tender cookie perfect for teatime or any sweet craving. Rolled into logs, sliced, chilled, and baked until lightly golden, they offer an irresistible crisp bottom with a soft interior.
Ingredients
Scale
Cookies:
- 1 cup butter (softened)
- ¾ cup confectioner’s sugar (plus more for dusting)
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ cup cornstarch
- ¼ tsp salt
Instructions
- Beat Butter and Sugar: Beat the softened butter and ¾ cup confectioner’s sugar together until the mixture becomes light and fluffy, which should take about 4 minutes. This helps incorporate air into the dough for a tender texture.
- Add Vanilla: Mix in 1 teaspoon of vanilla extract thoroughly to infuse the dough with a sweet and aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and salt to evenly distribute the ingredients and avoid clumps.
- Mix Dry and Wet Ingredients: Slowly add the sifted dry mixture to the butter mixture, beating continuously until the dough is smooth and fully combined.
- Shape Dough Logs: Divide the dough into three equal portions and roll each into 1-inch diameter logs. Wrap each log tightly in plastic wrap to keep the dough firm and fresh.
- Chill Dough Logs: Refrigerate the wrapped logs for at least one hour to firm up the dough, making it easier to slice and helping the cookies hold their shape during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Slice and Chill Again: Unwrap the chilled logs and slice them into 1-inch pieces. Place the slices onto the prepared baking sheet, and chill them again for 30 minutes to maintain their shape while baking.
- Bake Cookies: Bake the logs for about 8 minutes or until the bottoms turn a light golden color. This ensures the cookies stay tender but are cooked through.
- Cool and Dust: Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely. Once cooled, dust generously with extra confectioner’s sugar for a sweet finishing touch.
Notes
- Chilling the dough is crucial to maintain the cookie shape and texture.
- Sifting the dry ingredients helps avoid lumps and creates a smoother dough.
- Be careful not to overbake; cookies should be lightly golden on the bottom but not brown on top.
- Store cookies in an airtight container at room temperature for up to one week for freshness.
- For variation, you can add a pinch of cinnamon or finely grated lemon zest to the dough.
