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Sunday, February 14, 2010

Melting Moments Cookies

These are so incredibly light and melt in your mouth. I think the GF version is even better than the non-GF!! Sorry I forgot to take a photo of these :(... you can see what they look like here - different recipe, but they look the same!

Melting Moments cookie recipe:

3/4 cup cornstarch
1/3 c. powdered sugar
1 1/2 c. GF flour mixture (see recipe below)
1 c. butter, softened (yes, use REAL butter)

Preheat oven to 350 degrees F.

Mix all ingredients together and chill for 30 minutes in the refrigerator. Roll into balls (about 1 heaping tsp worth), place on ungreased cookie sheet, and flatten just slightly. Bake 12-14 minutes. Let them cool before transferring off the cookie sheets.

I like to put a big "dot" of frosting on the tops!

My favorite isn't measured precisely... I take a cup or two of powdered sugar and add 1 T of water at a time and mix until it's the desired frosting consistency, then I add almond extract until it tastes good (about 1 tsp per cup of frosting).

Makes about 50-60 cookies.

All-purpose GF flour mix recipe:
(double or triple all measurements to make a bigger supply of this flour mix that substitutes well for most flour in baked goods)... I like Bob's Red Mill GF products. Xanthan gum is pricey but a bag lasts a long time. You can also get just the amount you want in the bulk container of herbs and spices at most specialty grocers... I bought a couple tsps worth at Whole Foods (in with their whole leave teas and herbs) for about 50 cents.

2 c. rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 tsp. xanthan gum

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