Sugar Puffs
The King Arthur Flour Cookie Companion Copyright 2004
½ cup confectioners’ sugar
¾ cup (1 ½ sticks) unsalted butter
½ teaspoon salt (extra-fine preferred)
1 ½ teaspoons vanilla extract
½ cup cornstarch
1 cup unbleached all-purpose flour
Preheat the oven to 300 degrees F. Lightly grease (or line with parchment) two baking sheets.
In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the cornstarch and flour, stirring to make a cohesive dough. Drop the dough by the tablespoons onto the prepared baking sheets.
Bake the cookies for 25 minutes, until they’re a light golden brown. Remove them from the oven, let cool for 5 minutes on the baking sheet, then transfer to a rack to cool.
Per cookie: 106 cal, 7 g fat, 1 g protein, 7 g complex carbs, 3 g sugar, 19 mg chol, 55 mg sodium
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These were described as 'light as cotton candy' but I wouldn't go that far. They were basically like a spritz or a shortbread. Actually why aren't these considered a shortbread? The books says that they're 'like a shortbread' but what's the difference?
They were okay, nothing special if you ask me. My son declared that I make the best cookies in the world, which surprised me. I could see him making that declaration after eating a chocolate chip cookie or a nice oatmeal cookie but not these cookies, although he loved the spritz trees I made for Christmas last year.
So, they'll get eaten but I see no reason to ever make these again. Although I just has a thought that these would be great dipped in chocolate but that can be said of any shortbread recipe (or 'shortbread-like' recipe!)
Speaking of dipped in chocolate, I was so tempted to buy a chocolate fountain this weekend. They had a great deal airing on one of the shopping networks. I didn't but boy was I ever tempted.
Question of the Day: Do you have a chocolate fountain?
7 comments:
No, I don't have a chocolate fountain but I do have a small fondue pot. For our family, that seems sufficient. I must admit, though, they are pretty cool!
Nope, I like the concept of a chocolate fountain, but usually they look better than they taste because of all the oil that needs to be added to make the chocolate flow properly.
My sister does. We don't add oil. we buy blocks of cocoa butter instead at our local cake supply store (really keeps that chocolate taste!)
Yeah, it's cool - when it's running. Cleaning up that thing is a real pain. Also, I hate how we wind up WASTING so much chocolate! LOL!
we have a lil one. its super cute! we only bust it out every once in a while, but its a lot of fun. =)
Nope, just a fondue pot!
Mmmm a chocolate fountain! :) I would have caved in.
~Liz
www.AGiveawayADay.blogspot.com
No, seems like it would waste alot of chocolate. I did buy a Westbend red ELECTRIC fondue (unmarked clearance) at Kmart last week for $10!!!
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