Tuesday, May 18, 2010
You just don't even know what I'm about to do to you.
And you won't know whether to thank me or, um, not.
They're called Melt Aways.
And you're just going to have to trust me but they are amazing.
I don't take credit.
Once upon a time, many years ago, one of Mike's administrative assistants made these for us.
And I requested the recipe.
Okay, I begged.
And then I demanded.
You start with these winners...
First you'll dump a bunch o' butter in a mixer...this many shredded butter wrappers always makes me happy.
After you'll whipped that butter up a bit, you'll dump in the flour...
Let's just call this tone-on-tone baking, shall we?
This is what corn starch does on skin.
Beat all this loveliness into submission, until the cookie dough is well blended. The dough is rather dry, not at all 'cakey' like most cookie doughs.
Drop by spoonfuls onto a baking sheet and pop in the oven at 350 degrees.
I'm just checking.
Meanwhile, gather these goodies...
Throw it in another mixer. Because washing the bowl from the first mixer might take a while. And you're busy making cookies and taking pictures of the baking process while you should be putting children to bed.
More tone-on-tone baking. Sorry.
Now back to that ambrosia you were mixing up in the other mixer you've had since your wedding shower in '89...
I take that cream cheese frosting and put it in a big baggie...
1/2 pound (yes, half a pound) of room-temp butter (don't even talk to me about margarine. Get in or get out, but butter only...)
3/4 cup of cornstarch
1/3 cup powdered sugar
1 cup flour
Beat the butter until softened then add dry ingredients, thoroughly blending. Drop by spoonfuls onto cookie sheet and bake at 350 degrees for 10-12 minutes, checking frequently for done-ness. Allow to cool.
Fictional Frosting: (this is pretty much a fabrication. I make at least double this amount and I never measure and I do it all by taste and sheen...but for the chemists in the group, I think it goes a little something like this...)
3 oz. cream cheese
1 teaspoon vanilla
1 cup powdered sugar
Blend in mixer. Consistency should be more 'runny' that cake frosting but with some body to it. Put the frosting in a baggie and snip one of the corners. Once cookies have completely cooled, squeeze a bit of the frosting onto the cookie. Allow frosting to set until somewhat firm.
These are Mike's very favoristist cookies ever. He says that their muted sweetness and light consistency are what draw him back every time.
Kind of like me, I suppose...