Melting Moments

WHY THIS RECIPE WORKS These delicate butter cookies literally melt in your mouth, thanks to the generous amount of cornstarch in the dough. Unfortunately, the cornstarch leaves behind a chalky residue with each bite. After settling on the maximum amount of cornstarch we could use without detection, we scoured supermarket shelves in search of other low-protein dry ingredients to replace the remainder. We replaced all-purpose flour with cake flour and chose confectioners’ sugar over granulated, but we still needed more bulk. The solution? Rice Krispies! The ground cereal added the volume we were looking for without toughening the crumb. See the sidebar that follows the recipe.

MAKES ABOUT 6 DOZEN COOKIES

If the dough gets too soft to slice, return it to the refrigerator to firm up.

½

cup Rice Krispies cereal

16

tablespoons unsalted butter, cut into 16 pieces and softened

3

tablespoons heavy cream

1

teaspoon vanilla extract

1¼

cups (5 ounces) cake flour

¼

cup (1¼ ounces) cornstarch

⅛

teaspoon salt

⅔

cup (2⅔ ounces) confectioners’ sugar

1. Process Rice Krispies in blender until finely ground, about 30 seconds. Combine 4 tablespoons butter and cream in large bowl and microwave until butter is melted, about 30 seconds. Whisk in processed Rice Krispies and vanilla until combined. Let cool slightly, 5 to 7 minutes.

2. Combine flour, cornstarch, and salt in medium bowl; reserve. Whisk sugar into cooled butter mixture until incorporated. Add remaining 12 tablespoons butter, whisking until smooth. Stir in flour mixture until combined.

3. Working with half of dough at a time, dollop dough into 8-inch strip down center of 14 by 12-inch sheet of parchment paper. Fold 1 long side of parchment over dough. Using ruler, press dough into tight 1-inch-wide log. Repeat with remaining dough and another sheet of parchment. Refrigerate dough until firm, about 1 hour. (Dough can be wrapped in plastic wrap and aluminum foil and frozen for up to 1 month.)

4. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment. Cut dough into ¼-inch slices and place 1 inch apart on prepared baking sheets. Bake until set but not brown, 18 to 22 minutes, switching and rotating baking sheets halfway through baking. Let cool completely on sheets, about 15 minutes. Repeat with remaining dough. Serve. (Cookies can be stored at room temperature for up to 2 days.)