Recipe below—bake along! A meltaway cookie is a type of shortbread cookie that earns its name when it’s on the tip of your tongue. It snaps at first bite but then melts away into buttery, sweet goodness in a moment. Because the dough is shaped, chilled and sliced before baking, this cookie holds its shape once baked, and makes a good addition to a holiday cookie checklist or as a dainty treat anytime.
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• Recipe •
Makes 4 to 5 dozen cookies
Prep Time: 15 minutes, plus chilling
Cook Time: 12 minutes
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• Ingredients •
1 cup (225 g) unsalted butter, room temperature
½ cup (65 g) icing sugar
Finely grated zest of 1 lemon
1 tsp vanilla extract
1½ cups (225 g) all-purpose flour
½ cup (95 g) potato starch
½ tsp fine salt
¾ cup (175 mL) dried fruits, nuts or other additions (see note)
Note: For tender, delicate cookies, choose dried fruits, nuts or other additions with a texture to match. Possibilities include dried cherries, dried cranberries, diced dried apricots, diced candied ginger, dried currants, diced candied orange peel, dried blueberries, walnut pieces, pecan pieces, pine nuts, pistachios and chocolate chips.
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• Directions •
1. Beat the butter and icing sugar by hand for at least 1 minute, until well blended and fluffy. Beat in the lemon zest and vanilla. Sift the flour, potato starch and salt together in a separate bowl and add all at once to combine. Stir in any additions. For icebox cookies, shape the dough into two logs, about 1½ inches (3.5 cm) across. Wrap and chill until firm, about 2 hours (or freeze and thaw in the fridge overnight before baking).
2. Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper. Slice the cookies into ¼-inch (6 mm) slices and arrange them on the baking trays, leaving 1 inch (2.5 cm) between them (they will not spread). Bake for 10 to 12 minutes, until they just begin to show signs of browning at the edges.
3. Let the cookies cool completely on the baking trays on cooling racks. The cookies will keep in an airtight container at room temperature for up to 5 days. The baked cookies can be frozen for up to 3 month or, even better, freeze the unbaked cookie dough logs and thaw overnight in the fridge before baking.
--------
• Recipe •
Makes 4 to 5 dozen cookies
Prep Time: 15 minutes, plus chilling
Cook Time: 12 minutes
--------
• Ingredients •
1 cup (225 g) unsalted butter, room temperature
½ cup (65 g) icing sugar
Finely grated zest of 1 lemon
1 tsp vanilla extract
1½ cups (225 g) all-purpose flour
½ cup (95 g) potato starch
½ tsp fine salt
¾ cup (175 mL) dried fruits, nuts or other additions (see note)
Note: For tender, delicate cookies, choose dried fruits, nuts or other additions with a texture to match. Possibilities include dried cherries, dried cranberries, diced dried apricots, diced candied ginger, dried currants, diced candied orange peel, dried blueberries, walnut pieces, pecan pieces, pine nuts, pistachios and chocolate chips.
--------
• Directions •
1. Beat the butter and icing sugar by hand for at least 1 minute, until well blended and fluffy. Beat in the lemon zest and vanilla. Sift the flour, potato starch and salt together in a separate bowl and add all at once to combine. Stir in any additions. For icebox cookies, shape the dough into two logs, about 1½ inches (3.5 cm) across. Wrap and chill until firm, about 2 hours (or freeze and thaw in the fridge overnight before baking).
2. Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper. Slice the cookies into ¼-inch (6 mm) slices and arrange them on the baking trays, leaving 1 inch (2.5 cm) between them (they will not spread). Bake for 10 to 12 minutes, until they just begin to show signs of browning at the edges.
3. Let the cookies cool completely on the baking trays on cooling racks. The cookies will keep in an airtight container at room temperature for up to 5 days. The baked cookies can be frozen for up to 3 month or, even better, freeze the unbaked cookie dough logs and thaw overnight in the fridge before baking.
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