Swedish Melting Moments
Submitted by gooroo75
Buttery Swedish Melting Moments cookies with almond and orange extract literally dissolve on your tongue. Six ingredients, one hour chill, and you’ve got 2 dozen tender, crumbly Scandinavian treats.
YIELD
2 dozenPREP
80 minCOOK
10 minREADY
90 minThese Scandinavian butter cookies live up to their name in every single bite.
The secret? Cornstarch blended with flour creates that impossibly tender, melt-on-your-tongue texture that sets these apart from every other cookie in your tin.
A whisper of almond extract and a hint of orange make them subtly fragrant without overpowering the rich butter flavor.
They won’t brown in the oven, so don’t panic. That pale, delicate look is exactly right.
Kitchen Tips
- Chill the dough fully. A solid hour in the fridge keeps these from spreading and gives you clean, round shapes.
- Don’t overbake. Pull them at 10 minutes even though they look undone. They firm up as they cool.
- Dip the glass in water before flattening each ball so the dough releases cleanly without sticking.
- Space them closer than 3 inches. Despite the original instructions, these cookies hold their shape well and don’t spread much.
Ingredients
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.
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