Melting Moments (Buttery Melt-in-your-mouth Cookies)

Hi! =)

Are you preparing for some Chinese New Year goodies??

It's a time to bake cookies again!

I did not bake these for Chinese new year...(don't think it can last till then too )

just feel like doing something..instead of just sitting here in front of the lap top~

These melting moments are really easy to make, with really simple steps.

The only problem for me was piping.

I used lots of energy to pipe the cookies out, as my piping nozzle was small..

I ended up sweating!

After all my "hard work"...haha!

I piped them into 2 patterns...

& my worst fear was that the cookies will spread and the shape will not be there after baking.

Amazingly, after following happy homebaker's advice to put the piped cookies into the fridge before baking, they turned out beautiful!

The cookies were super buttery!

& not sweet too~really melty~~~~

I like my cookies a tad more golden, so I baked it a little longer!

I can smell the new year scent now!

Can you?? =P

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Melting Moments

175g unsalted butter, softened at room temperature
40g icing sugar
1/2 teaspoon pure vanilla extract
175g plain flour
40g cornflour (cornstarch)

1. With an electric mixer, cream butter and icing sugar together until pale and fluffy. Add the vanilla extra and beat for a few seconds.
2. Sift the flour and cornflour together over the butter mixture and mix until smooth.
3. Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking tray lined with parchment paper. Space the shapes well apart.
4. Bake the cookies in preheated oven at 180degC for 12 minutes or until they are a pale golden colour. Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cook. 

Note: To prevent the cookies from spreading and hold the shape better, after piping, chill the tray of unbaked cookies in the fridge for about 30mins before baking. 

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Recipe Source from : Happy Home Baking