Description
Melting Moment Logs are delicate, buttery cookies with a tender crumb that melt in your mouth. This easy-to-make recipe yields lightly golden shortbread-style treats dusted with confectioner’s sugar, perfect for any occasion or afternoon tea.
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
- Cream Butter and Sugar: Beat the softened butter together with ¾ cup confectioner’s sugar until the mixture becomes light and fluffy, about 4 minutes. This step helps to incorporate air for a tender texture.
- Add Vanilla: Mix in 1 teaspoon of vanilla extract to the creamed butter and sugar for flavor.
- Mix Dry Ingredients: In a separate bowl, sift together 1½ cups all-purpose flour, ½ cup cornstarch, and ¼ teaspoon salt. Gradually add these dry ingredients to the butter mixture, beating until smooth and fully combined.
- Shape Logs: Divide the dough into three equal portions. Roll each portion into a log shape about 1 inch in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Slice and Chill Again: Slice each chilled log into 1-inch pieces. Place the slices on the prepared baking sheet and chill again for 30 minutes to help maintain shape during baking.
- Bake: Bake the cookies for about 8 minutes, until the bottoms turn lightly golden. Be careful not to overbake to keep the cookies tender.
- Cool: Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
- Dust with Sugar: Once the cookies have cooled, generously dust them with additional confectioner’s sugar for a classic, sweet finish.
Notes
- Make sure the butter is softened, not melted, for best texture.
- Chilling the dough logs twice helps the cookies keep their shape and prevents spreading.
- Use parchment paper or a silicone mat to avoid sticking and facilitate cleanup.
- These cookies can be stored in an airtight container for up to a week and also freeze well for longer storage.
- For a different flavor twist, try adding a pinch of cinnamon or substituting vanilla with almond extract.
