I've been busy unpacking stuffs and decorating room by room in our new nest. Now, everything's almost back to normal except the photo theft issues (yup the thefts are still around), we start a new chapter in the new apartment.
2 years in the old apartment and we had such a really sweet memories. Especially in our artful life. We've done so many artful things.
sweet memories from the old apartment
And this is what I've done for the past 2 months, painting and decorating the new place.
new chapter in the new place
Ok, enough about our story :), now I'm ready to rock on my kitchen. This would be the first recipe from my new kitchen and the first food photos from my new food photos corner. Lucky me, the new flat has a room (kids' room) with abundant of light in the morning *yaayy*. And I think this would be my favorite spot to take picture.
For the recipe I just used what I've left in my pantry. Actually this is Arwen and Leia's project. They did it, I just supervised them, so you can imagine how easy this one.
Got the recipe from my favorite site Joy of Baking.
Melting Moments
source : Joy of Baking
Ingredients :
Melting Moments Recipe:
1 1/2 cups (195 grams) all purpose flour (dita-I use 1 cup)
1/2 cup (60 grams) cornstarch (corn flour) (dita- I use 1 cup)
1/4 teaspoon salt
1/4 cup (30 grams) powdered (confectioners or icing) sugar
1 cup (227 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
Topping:
1 cup (110 grams) powdered (confectioners) sugar, sifted
Directions :
In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
When dough is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.
Makes about 3 dozen cookies.
I made a slight modification for the recipe. I used 1 cup of flour instead of 1 1/2 cups, then added 1/2 cup to the corn flour. So the cookies would be more delicate and melting in your mouth.
For the coating, you can create as your liking. I made the caramel coating cookies because I missed the day when I was just a kid eating Lontong Paris cookies :) (it's kind of Indonesian shortbread cookies with caramel coating and chopped nuts).
