Melting Moments

• 3/4 c. flour
• 1/2 c. powdered sugar
• 1 c. organic cornstarch (or tapioca starch which makes them a little less fragile)
• 1/8 tsp salt
• 1 c. butter
• 1 tsp vanilla
• semi-sweet chocolate for dipping

Cream butter and sugar. Add vanilla. Sift dry ingredients. On low speed incorporate flour into butter mixture. Chill for 2 hours. Must be baked the same day the dough is made. Freezing the dough or chilling for longer than a few hours leads to unhappy results.

Preheat oven to 375 F. Divide dough into ten portions. Refrigerate portions until each is needed. Warm a portion between hands until workable. Roll into a rope 1/2 inch thick. Cut into 2 1/2 inch lengths, bend each slightly and place on a baking sheet lined with parchment paper. Bake for 9-15 minutes until just golden around the edges. When slightly cool, gently cover in powdered sugar. When cookies are fully cool, gently dip one end in melted chocolate or drizzle on top. It will stick better if excess sugar is brushed off the end.These cookies are fragile. Broken cookies go to the cook. Store in airtight container between layers of waxed paper.

From Rose Levy Berenbaum's Rose's Christmas Cookies