Do you like surprises? How about presents? I love presents, especially when they are a surprise. These cookies are like surprise presents. The cookie dough is light like tissue paper, and they have a little surprise inside. I used chocolate as my filling, because who doesn't love chocolate? But you could fill yours with nuts, fruit, etc.
What You Will Need:
Stand Mixer with Paddle Attachment
Small Scoop
Cookie Sheet(s) lined with Silicone Mat
Cooling Rack(s)
Ingredients:
Cookies
1/2 cup + 2 Tablespoons Unsalted Butter, room temperature
3/4 cup Powdered Sugar
2 Tablespoons Milk
1 Tablespoon Pure Vanilla Extract
3/4 cup Soy Flour
1/4 cup Potato Starch
1/4 cup Tapioca Starch/Flour
2 Tablespoons Corn Starch
1 teaspoon Xanthum Gum
1/8 teaspoon Salt
Chocolate Chips, Nuts, etc. for Filling
Glaze
1 cup Powdered Sugar
2 Tablespoons Milk
1 teaspoon Pure Vanilla Extract
For Chocolate Glaze: Add 1/8 cup Semi-Sweet Chocolate Chips, melted & cooled
Mini Chocolate Chips, Chopped Nuts, Sprinkles, etc. for sprinkling on top (optional)
Directions:
Preheat oven to 350° F.
In stand mixer with paddle attachment, mix together butter, powdered sugar, milk and vanilla until combined.
In a medium bowl, whisk together soy flour, potato starch, tapioca starch, corn starch, xanthum gum and salt.
Add the dry ingredients to the wet ingredients and mix until dough holds together.
Using small scoop (approximately 1 Tablespoon), scoop dough into the palm of your hand.
Use the tip of your finger to push a hole in the dough ball. Place the filling in the hole. (I used 4 semi-sweet chocolate chips.) Press the dough around the filling and roll into a ball.
Place the dough balls on a silicone mat lined cookie sheet.
Bake for 12-15 minutes until set, not brown.
Transfer to cooling racks, and let cool completely.
While cookies are cooling, mix all of the glaze ingredients in a small bowl.
Dip cooled cookies into glaze.
To make chocolate glaze, add melted and cooled chocolate to the glaze and mix well. (I made the vanilla glaze, dipped half the cookies, then mixed the chocolate into the glaze and dipped the remaining half of the cookies.)
After dipping the cookies in the chocolate glaze, I sprinkled mini chocolate chips on top.
Let glaze set before serving or storing.
"Don't save things for a special occasion. Every day of your life is a special occasion."
Celebrate life and all of your blessings every day.
~Sheryl
My babies are growing up. Today was my son's first day of 7th grade, and my daughter's first day of 4th grade. Isn't it crazy how fast time flies? It seems like just yesterday that my son was going to his first day of Kindergarten, and my daughter was just a toddler.
I thought, since I was lucky enough to be home today, that I would make them a special treat to welcome them home from their first day of school. I needed something that wouldn't take long, since I had several other things on the to do list today.
Melt In Your Mouth Cookies were the perfect solution for my time issue. My only concern was that they might not seem exciting enough. So, I decided to jazz them up a bit with some green food coloring, because here in Lake Orion, green is where it is at. Our school colors are green and white, and our mascot is a dragon. We like to say that, "We bleed green."
What color do you bleed? Go ahead and make your Melt In Your Mouth Cookies that color, or leave them uncolored. Either way, they will "Melt In Your Mouth."
What You Will Need:
KitchenAid Mixer with Paddle Attachment
Plastic Wrap
Cookie Sheets Lined with Silicone Mat or Parchment Paper
Cooling Rack
Ingredients:
Cookies
3/4 cup Soy Flour
3/4 cup Corn Starch
1/4 cup Potato Starch
1/4 cup Tapioca Starch/Flour
1 teaspoon Xanthum Gum
1/4 teaspoon Salt
1/4 cup Powdered Sugar
1 cup Unsalted Butter, room temperature
1 teaspoon Pure Vanilla Extract or Almond Extract
Food Coloring (Color of Your Choice)
Glaze
1 1/2 cup Powdered Sugar
2 Tablespoons Water
Directions:
In a small bowl, whisk together soy flour, corn starch, potato starch, tapioca starch, xanthum gum and salt. Set aside.
In KitchenAid Mixer with Paddle Attachment, beat together butter and powdered sugar until fluffy - approximately 2 minutes.
Add extract.
Add food coloring. (I added approximately 35 drops. You can also use gel food coloring.)
Add dry ingredients and mix until incorporated. (You may have to finish mixing with a spatula.)
Divide dough into thirds, transfer to three separate large pieces of plastic wrap, and form into thin cylinders. (This requires some patience. Wrap the dough in the plastic and work it the best you can into a cylinder shape. It is really about squeezing and shaping, than it is about rolling. You may also have to unwrap and re-wrap the plastic a few times.)
Refrigerate for at least an hour. (Mine was in the fridge for a few hours while I painted a coat of paint in my son's bedroom.)
Preheat oven to 350°F.
Cut cylinders into 1 inch slices, and place on lined baking sheets approximately 1 inch apart.
Bake for 12-14 minutes or until edges are slightly golden. Be careful not to over-bake them. (If your dough is colored, you won't be able to tell if the edges are turning golden. It is best to err on the side of under-baking. Over-baking will make them dry and crumbly.)
Transfer to cooling racks to cool completely.
In a small bowl, mix together powdered sugar and water.
There are two ways to glaze your cookies. You can dip your cookies into the glaze (which is my preferred method), or you can drizzle the glaze over the cookies with a spoon.
When the glaze has set, enjoy the "Melt In Your Mouth" goodness.
If you don't eat them all in one sitting, you can store the cookies in an air-tight container for several days. Good luck keeping them around for that long.
This beautiful plate was waiting for my kids when they arrived home from their first day of school. Yum!
"Some days were just made for cookies."
Today was one of those days. I hope you enjoy making (and eating) these cookies.
Sheryl
