Description
Melting Moment Logs are delicate, buttery cookies with a melt-in-your-mouth texture, lightly dusted with confectioner’s sugar for a sweet finish. Perfect for tea time or as a soft, sweet treat any time of day.
Ingredients
Scale
Cookie Dough
- 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 butter and ¾ cup confectioner’s sugar together until light and fluffy, about 4 minutes, to create a smooth, creamy base.
- Add Vanilla: Mix in the vanilla extract evenly to infuse flavor throughout the dough.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and salt to avoid lumps and ensure even distribution.
- Mix Dough: Slowly add the dry mixture to the butter mixture, beating until the dough is smooth and combines well.
- Shape Logs and Chill: Divide the dough into three equal portions, roll each into 1-inch diameter logs. Wrap them tightly in plastic wrap and chill for at least one hour to firm up.
- Prepare Baking Sheet and Slice: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled logs into 1-inch pieces and arrange them spaced on the prepared baking sheet. Chill again for 30 minutes to help maintain shape while baking.
- Bake Cookies: Bake the cookies for about 8 minutes, until the bottoms are lightly golden. Allow them to cool on the baking sheet for 3 minutes to set.
- Cool and Dust: Transfer cookies to a wire rack to cool completely. Once cooled, dust generously with additional confectioner’s sugar for a classic, sweet finish.
Notes
- Ensure the butter is softened to room temperature to achieve the best creaming results.
- The second chilling after slicing helps maintain the shape and creates a better texture.
- Do not overbake; the cookies should remain pale with lightly golden bottoms.
- These cookies can be stored in an airtight container for up to one week.
