20 Days of Christmas Cookies- Day 2

Are you looking for an easy cookie recipe with a few ingredients? This one tops them all. It’s a spin on the traditional Melting Moments cookie recipe using a total of 5-ingredients, makes a stunning addition to any cookie tray or a beautiful food gift for Christmas. They are so tender, flavorful, and melt in your mouth. You will amaze yourself at how simple it is to make such a beautiful cookie.

These delicate, crispy and buttery cookies are similar to Mexican Wedding Cake cookies which, are rolled into small sized balls. I like the crescent shape better as it makes a beautiful presentation and is still simple to make. The key here is to leave enough room on the cookie sheet between cookies and letting them cool completely before removing them from the cookie sheet and rolling in the powdered sugar.

Ingredients

¼ cup and 1 TBSP of All-Purpose Flour

1 cup of cornstarch

1 pinch of salt

½ cup of powdered sugar

2 sticks unsalted butter softened

Topping

¼ cup sifted powdered sugar

6 oz. good quality chocolate

Directions

1. In a medium bowl, whisk the All-Purpose Flour, cornstarch, and salt together.

2. In another mixing bowl, cream the butter and sugar together until they are light and fluffy.

3. Carefully stir in the dry ingredients until just combined, then beat on medium speed until everything is fully mixed.

4. Scrap the dough into a ball and refrigerate for about 2 hours

5. Preheat the oven to 375 degrees Fahrenheit

6. Divide the dough into 10 equal portions

7. On a lightly floured counter, roll each portion to form a long rope about ½ inch in diameter.

8. Cut each rope into 2 ½ inch lengths and place them on a cookie sheet about 1 ½ inch apart from each other.

9. Form each into a crescent shape

10. Bake for 10 - 15 minutes or until the bottoms are just starting to brown.

11. Cool the cookies undisturbed on the cookie sheet for a few minutes

12. Then gently loosen them from the cookie sheet using a small, thin spatula and let them cool completely. Be careful the cookies are fragile!

13. Sift ¼ of a cup powdered sugar into a small bowl, and roll the cooled cookies in it.

14. If you would like to dip ½ of the cookie in good quality chocolate, on one end, remove the excess sugar and dip the cookie into the melted chocolate.

15. Place the cookie on parchment paper to set the chocolate.

16. The finished cookies store well in an airtight container at room temperature for about 3 months. If you dipped them in chocolate, they keep beautifully for 3 weeks. After that, the chocolate will dull a bit, but it doesn’t affect the flavor.