Swedish Melting Moments
Yield
2 dozenPrep
80 minCook
10 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ¼ | cup |
powdered sugar
sifted |
|
| 1 ½ | tablespoons |
powdered sugar
sifted |
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
cornstarch
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| ¼ | teaspoon |
orange extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 59 | ml |
powdered sugar
sifted |
|
| 23 | ml |
powdered sugar
sifted |
|
| 296 | ml |
all-purpose flour
|
|
| 118 | ml |
cornstarch
|
|
| 1.3 | ml |
almond extract
|
*
|
| 1.3 | ml |
orange extract
|
*
|
Directions
Cream butter in large bowl; gradually add sugar, beating untill light.
Sift in flour and cornstarch; mix well.
Add flavorings, blending well.
Chill 1 hour.
Shape dough into 1 inch balls, and place 3 inches apart on greased cookie sheet.
Flatten with the bottom of a glass dipped in water.
Bake at 350℉ (180℃) F for 10 minutes.
Cookies do not brown.
This is the recipe as written, I have a note that they do not spread on the pan, so I would put them closer together.
