Tuesday, January 4, 2011
I cannot believe it’s already 2011. Where did 2010 go? I was just getting used to writing the date with a ’10, and now I have to start writing it as ‘11. With time flying, the kids seem to be growing up quickly too, every day, every moment. Lil imp is 2 1/2 and he is the funniest ever. Now, he understands everything we say and knows the difference between 'I' and 'you' very well. (He used to have trouble getting 'I' and 'you,' for example he would say “you are hungry” when he means he is hungry.) He hates "time outs" and hates my high pitched voice. The other day I was raising my voice to convince him of something and he told me "amma, time out!" I just stood there wondering if I should laugh or keep the angry face till I got my way. Kids! What do we do with them, what do we do without them! Another year has been granted to figure out the puzzles of life and I welcome it with a grateful heart.
Happy New Year again and may you have sweet melting moments!
It was snowing outside and seems like my kitchen too ;)
These just melt in your mouth, just like the name suggests ;-)
Happy New Year to you all !!
All Purpose Flour- 1 1/2 cup
Cornstarch- 1/2 cup
Salt- a pinch
Confectioner's sugar- 1/3 cup
Unsalted Butter- 1 cup
Pure Vanilla Extract- 1 tsp
3/4 cup sifted confectioner's sugar
1.Whisk together the flour, corn starch and salt in a mixing bowl.
2.Beat the butter and sugar until it is creamy.
3.Add the vanilla extract and mix well.
4.Add the flour mixture and beat well to mix everything.
5.Cover and refrigerate the dough for at least 30 minutes or until it is firm.
6.Preheat the oven at 350 degree F. Line 2 baking sheets with parchment paper.
7.Make 1 inch balls out of the dough and place them on the prepared cookie sheets, an inch apart.
8.bake for about 12 minutes or until the sides start to brown.
9.Cool on a wire rack for a couple of minutes.
10.Meanwhile line a baking sheet with parchemnt paper and sprinkle confectioner's sugar over it.Place the cookies on the paper and sprinkle more sugar through a sieve, on the top.
11.Cool them completely before storing.
Recipe Adapted From: Joy of baking