Well hello there, people! I was astonished by the flurry of activity in comments last night. That’s a first for me and literally any blog I’ve ever had. Thank you, thank you!
I stopped uploading to MGRC because, honestly, I was tired of doing it. There are over 1000 cards and sheesh – that’s a LOT of typing and photographing and I have a life outside of this website.
The one thing that gets me super excited about carrying on until I have all of the darned cards from My Great Recipes on the website, though, is you guys. Seriously. You’re the best. You’ve lost cards, found cards, have cards I don’t have. It’s so amazing, and I am so grateful.
Brenda’s request for Melting Moments has been hanging around the comments/feedback for awhile. And I dragged my feet… ahem. But thanks to reader Rachel, the recipe for these easy cookies is here for all. These look soooo tasty and tempting!
Melting Moments
Cookies, Section 26, card 41
Prep: 20 minutes
Chill time: 45-60 min
Baking: 10-12 min each
Baking temp: 350 min
Cookie Dough
1 cup butter, room temperature
3/4 cup cornstarch
1/2 cup powdered sugar
1 cup all purpose flour
Almonds, sliced
Cream Cheese Icing
1 3oz package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
- Beat butter at low speed until creamy. Slowly add cornstarch and powdered sugar. Turn speed to medium-high and beat until fluffy.
- With a wooden spoon, stir in flour. The dough should be quite soft. Cover and chill 45 minutes to 1 hour.
- Make the cream cheese icing by blending all together. Add a few drops of food coloring if desired. Mix well and set aside.
- Roll dough into 24 1-inch balls. Place 1 1/2 inches apart on an ungreased cookie sheet. With finger, press a slight indentation on the top of each cookie.
- Bake at 350 for 10 to 12 minutes until cookies feel firm but are not browned.
- Cool. Top each cookie with a spoonful of icing. Garnish with sliced almonds.
Tips
- The dough can also be prepared the day before, covered, and refrigerated. Remove from refrigerator 1 hour before shaping.
- For the icing, Use vanilla or any other type of extract you wish like almond or peppermint.
- The dough freezes well. The recipe card suggests keeping a batch on hand for serving with fruit or custards or cookie tray.
I love this collection! I miss mine so much and coming across your website is a miracle. Thank you so much for sharing all the recipes. Please do keep posting them.