“Melting Mommies”
My sister used to pronounce Melting Moments “melting mommies.” It's an easy cookie to which you can add different flavours.
3 cups (750 mL) all-purpose flour 1 cup (250 mL) cornstarch 1/2 tsp (2.5 mL) sea salt 1/2 cup (125 mL) icing sugar 2 cups (500 mL) unsalted butter at room temperature Grated zest of 5 limes (about 2 tbsp or 30 mL) 1 tsp (5 mL) ground cardamom 2 tsp (10 mL) pure vanilla extract 1 cup (250 mL) icing sugar, divided
Whisk the flour, cornstarch and salt together.
With a stand mixer and paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth. Add the 1/2 cup (125 mL) sugar and beat until creamy, about 2 minutes. Beat in the lime zest, cardamom and vanilla extract. Add the flour mixture and beat just until incorporated. Cover and refrigerate the batter for an hour or two, or until firm.
Centre a rack in the oven and heat the oven to 350 F (175 C). Line 2 baking sheets with parchment paper.
When batter is firm, form it into 1-in. (2.5-cm) balls and place on the prepared baking sheets, 1 in. (2.5 cm) apart. Bake 1 sheet at a time for 10 to 14 minutes or until the edges of the cookies just start to brown. Remove from the oven and let cool for 4 to 5 minutes.
Immediately place the 1/2 cup (125 mL) of the 1 cup (250 mL) icing sugar in a shallow dish and roll each cookie in the sugar, coating it all over. Transfer to a wire rack to cool. Roll each cookie one more time in the remaining 1/2 cup (125 mL) icing sugar.
The cookies keep, layered between sheets of waxed or parchment paper, in an airtight container at room temperature for 2 weeks. Freeze for up to 8 weeks.
Makes about 72 cookies.