Frighteningly good melt in the mouth cookies. Add water and vanilla to the mixture. Gradually add flour, fold in nuts. I made another version of MIYM cookies and they were wonderful and very easy to make. While the taste was good the cookies fell apart easily. Start with cold butter, and cream it on low speed.
Starting with cold butter, rather than room-temperature butter, makes for a more firm, less sticky dough that's easier to work with and roll.
A cookie with all butter will be flatter, but crisper, where a cookie with shortening tends to be a little more cake-like in texture.
We tend to use the two together to achieve a crisp, yet chewy texture in this cookie.
You can have Frighteningly good melt in the mouth cookies using 3 ingredients and 4 steps. Here is how you cook it.
Ingredients of Frighteningly good melt in the mouth cookies
- It's 6 oz of butter.
- You need 2 oz of icing auger.
- You need 8 oz of self raising flour.
Some have commented that there is a lot of sugar in this cookie. These cookies are actually a copy cat of the famous butter cookies from Jenny Bakery's in Hong kong! Even I thought that these cookies were really lovely. I think the addition of the cornflour really played a part in giving it the melt in the mouth texture.
Frighteningly good melt in the mouth cookies step by step
- Cream the fat and sugar together well. Work in the flour with fingers. For chocolate ones replace 1oz flour with cocoa powder.
- Knead into a dough and roll out till 3mm thick..
- Cut using festive shaped cutters.
- Cook at 190 degrees celcius for 8 to 10 mins until golden brown, and cool on tray before icing..
As I was baking these, a few went into my mouth, unknowingly. Cream butter and sugar; beat in vanilla and eggs; beat until very light. Sift dry ingredients, add, then add the nuts. Rest the dough before shaping or piping. keep all apparatus cold. When you placed our butter cookies in the mouth, IT MELTS LITERALLY.