Description

Recipe from Americas Test Kitchen. Soft melting cookies.

Ingredients

1/2 cup rice krispies ground in a blender
4 tbsp melted butter
3 tbsp heavy cream
1 tsp vanilla

Dry Ingredients
1 1/4 cup Cake flour
1/4 cup corn starch
1/8 tsp salt

Other Ingredients.
2/3 cup Confectioner sugar
12 tbsp softened butter

Directions

Place 4 tbsp butter and heavy cream in a large bown and microwave until melted. Mix ground rice krispies into mixture, mix in vanilla and then set off to the side to cool and to absorb.

Mix dry ingredients together in a separate bowl.

With rice krispies mix whisk in confectioner sugar until smooth, then whisk in remaining softened butter. Add the dry ingredients and whisk in until combined.

You can make cookies by either a log and slice and bake or use a pastry bag to make cookies.

To make a log, place half of batter onto a sheet of parchment paper. Fold the paper over and with a ruler press down of the folded paper, squeezing the dough into a log that is about 12" long. Then roll the parchment up. If you want really round cookies, before putting into the fridge place the parchment log into a pan of rice so it does not flatten one side of the dough.

To make the piped cookies, put the remaining dough into a piping bag. And make about table spoon size cookies. You can make divits in the cookies with a 1/4 tsp that you dip in water between each so it doesn't stick.

Chill the cookies for 30 minutes in refrigerator, then place into preheated oven at 300 degrees. Bake for about 18 to 20 minutes.

With the divit cookies you can pull them a little early and re-imprent the divit and fill it with a seedless jam. Then place back into oven for a couple minutes to finish cooking and to set the jam.

Will make about 80 cookies.