Melt-In-Mouth Butter Cookies Recipe- Step by Step Guide

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Mix the flour, corn flour, and salt together in a bowl of medium size using a sifter. Put aside for later. Using a mixer bowl that is equipped with the paddle attachment, beat the butter for thirty seconds on medium speed until it reaches a creamy consistency. After adding the powdered sugar, continue beating for approximately two minutes until the mixture is completely smooth. Blend in the extract of vanilla.

After adding the flour mixture, whip it on low speed until it is completely blended. Take care not to overmix. It is recommended that the dough be chilled in the refrigerator, covered, for one to two hours until it becomes firm. This will ensure that the cookies spread as little as possible while they are being baked.

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Bake at 350 degrees Fahrenheit (180 degrees Celsius). Two pans should be lined with parchment paper. You should leave the cookie dough out on the counter for a few minutes to soften it if it is difficult to handle after it has been refrigerated. Drop rounded balls of dough with a diameter of one inch or two and a half centimeters’ onto baking sheets that have been prepared using an ice cream scoop or a level tablespoon.

Bake for ten to twelve minutes, or until the edges of the cookies have just begun to turn brown. Set aside for ten minutes to cool off. After that, while they are still warm, roll them in powdered sugar in a gentle manner, taking care not to cause them to crumble. Place the dish on a wire rack to finish cooling completely. If you so wish, you can roll them in powdered sugar one more time after they have cooled.

Tips for Making Melt-In-Your-Mouth Butter Cookies:

• Quality of Butter: If you want the best flavour and texture, choose unsalted butter of good quality.
  It is important to make sure that your butter has been adequately softened to room temperature so that it can be easily creamed with the remaining sugar.
• The process of sifting flour involves removing lumps from the flour and ensuring that the cookie dough is smoother.
  Avoid overmixing the dough: In order to prevent the cookies from becoming tough, mix the dough until it is just mixed.
  Rolling Thickness: In order to achieve consistent baking results, roll out the dough to a thickness of approximately one quarter of an inch.
• The dough should be chilled in the refrigerator for fifteen to thirty minutes before continuing. If the dough becomes too soft while being rolled, you should stop rolling it.
• Baking the cookies correctly will result in a texture that is great for melting in your mouth. Bake the cookies until the edges are gently brown.
  During the cooling process, the cookies should be allowed to cool for a few minutes on the baking sheet before being moved to a wire rack to finish cooling entirely.
• To maintain their freshness, the cookies should be stored in an airtight container at room temperature after they have cooled.
  It is possible to personalise this recipe by including your preferred mix-ins, such as chocolate chips, almonds, or dried fruit, in order to enhance the flavour and texture.