Ingredients

Features

Description

A variation on the recipe of the popular American Christmas cookies «Melting moments» from local acclaimed master of Rose Levy Birnbaum (Rose Levy Beranbaum).

Capacity measuring cup — 240ml.

Sift the flour, starch and powdered sugar, add salt and mix well. This is our dry mix. If you are sensitive to starch, replace a quarter cup of starch equal amount of finely-ground blanched almonds.

In a small bowl beat the egg with a fork, add the vanilla essence and mix. Butter at room temperature with an electric whisk until creamy. Add zest, if using it to mix.

Pour the oil into a container with dry mixture and stir at a moderate rate only as long as it’s not connected (mass will be non-uniform). Add egg and mix well.

Put a lot of containers, food wrap film (or a shift in a plastic container) and place in the refrigerator for an hour or two hours. Pinching off small pieces of the chilled mass molded small balls the size of about 3-4 cm and lay them on a baking sheet covered with baking paper, keeping a safe distance (the dough in the oven spreads). Dip in flour plug and flatten each ball making incisions in either one direction or diagonally crosswise.

Bake in the oven heated to 180 degrees, about 12 minutes. Time approximate, so be careful not to overdo! Cookies ready when it becomes light creamy shade and can be easily removed from the paper — try to pry it from below the shoulder blade. Do not give in? So, sooner removed, let dopekat.

Hot cookies cool on a metal grid. Keep «Melting moments» like any other cookie, recommended in a tight-fitting pot, so as not to absorb moisture.

Recipe and photo: i-lara. livejournal. com

Translated by site: wday.ru