Melting Moments

Melting Moments 1 1/2 cups all purpose flour 1/2 cup cornstarch (corn flour) 1/4 tsp salt 1/4 cup powdered sugar 1 cup unsalted butter room temperature 1 tsp vanilla extract Topping: 1 cup powdered sugar sifted In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Mix in the vanilla extract. Add the flour mixture that you prepared earlier, and mix until everything is well incorporated. Divide dough into 2-3 equal portions. Transfer the each dough portion onto separate piece of plastic wrap and roll into a 1 inch diameter log. Tightly twist each end of the plastic wrap to ensure that the dough is tightly enclosed and airtight. Refrigerate for at least one hour or until it is quite firm. Place parchment paper onto a baking sheet. Slice the shortbread cookie dough into 1/2-inch bites and place onto the prepared baking sheet, spacing about 1 inch apart. Place in the refrigerator to chill at least 30 minutes. Preheat oven to 350 degrees F. Bake until the edges have turned lightly golden brown, about 8 to 10 minutes. Remove from the oven and allow to cool completely. To finish the bites, sprinkle the tops with powdered sugar. If you prefer, you can just roll the slightly cooled bites in the powdered sugar. Place in an airtight container between sheets of wax paper. They will keep well for about 2 weeks.