Melting butter cookies
When I see cookies as simple to make as these from Dulces Bocados, I can't resist trying them. Even being the first time, the result has been delicious; these cookies melt in your mouth living up to its name, «fluxes».
Conclusion delicate cookies that you must handle with care once you take them out of the oven, but don't worry, they won't last long enough to worry too much about them. I will combine them from now on with the Scottish Shortbreads to complete the afternoon coffees.
Ingredients
For 24 cookies
- 225 g. butter at room temperature
- 30 g. icing sugar
- 125 g. Of flour
- 125 g. cornstarch
- 1 / 4 teaspoon salt
- 1 teaspoon vanilla essence
- + icing sugar for dusting
Crafting
In a bowl we beat the butter with the sugar until a creamy mixture is obtained. Then we add the teaspoon of vanilla essence.
We mix the flours and the salt and add the sifted mixture to our bowl. We mix until obtaining a homogeneous mass that we separate in two.
We shape each portion into a churro and wrap it in plastic film, leaving rest in the fridge at least 5 hours.
After the rest time, we preheat the oven at 180º with heat up and down.
We take out one of the masses, we cut into portions of the same size and make balls, placing them on the baking tray (with parchment paper)
Bake 25 min or until we see that they are browned on the bottom.
We take them out of the oven and sprinkle generously with sugar icing. Very delicately (they break easily) we place them on a rack until they cool.
Notes
By light, cookies look more toasty than they actually are. They will be very white.
More information -Scottish Shortbread, shortbread with honey
More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 420
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Hello, I have a query, in my country we do not use the term refrigerator and I am confused if it refers to the freezer or the refrigerator, thank you.
To the refrigerator David 🙂
I began to work on your recipe, I only advanced to the mixture and I see either too much fat or few solids, it is two bars of butter of 110 g each and although the cold gives consistency to the dough I do not think it is enough, I am not an expert but not a novice either, if the dough does not improve after cooling I will be forced to change the proportion of solids, flour and cornstarch, increase it in equal amounts so as not to alter the 125 g of each, anyway thanks for sharing.
About 10 years ago I wrote this recipe. I would have to do it again to see if there is any error.