I love roadtrips. I love roadtrips even more when I bake some cookies for the road. I love stopping by to get a coffee and munch on my cookies on the road.
We went through Hamilton Pool, Pedernales Fall State Park. It was a sad trip, though. We saw the area that was destroyed at the Bastrop wildfire. Neither Hamilton Pool nor Pedernales Fall was active because of the drought. Houston has been always too rainy for my taste but I hope all the rain in the world to come here this fall! (OK, not all, just what we need…)
OK, back to my cookies. I made meltaways, two ways: Plain and Espresso Chocolate Meltaways. They were so delicious, especially the espresso chocolate meltaways; and I think they even got better after 1-2 days. They were so soft that you don’t even need to move your mouth: Put one into your mouth and squish it with top of your mouth without using your teeth, they just meltway…
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Espresso Chocolate Meltaways
1 stick unsalted butter, at room temperature
1/3 cup confectioners’ sugar
1/4 tsp vanilla extract
1 teaspoon instant espresso powder
1 teaspoon boiling water
1 cup flour
1 tablespoon cornstarch
2 oz bittersweet chocolate, finely chopped or mini chocolate chips (don’t mix big pieces -it may break the dough when cutting cookies from the log)
Powdered sugar for rolling (optional)
1. Dissolve espresso in boling water. Set aside to cool.
2. Cream butter with powdered sugar and vanilla until smooth.
3. Add espresso to the mixture and mix to combine.
4. Add the flour, cornstarch and salt to the butter mixture and mix until combined.
5. Add chocolate and mix to combine.
6. Form the dough into a log that is about 2 inches in diameter. (Dough will be really soft, it is a shortbread after all.)
7. Wrap it in parchment paper and refrigerate it overnight.
8. Cut the log into 1/2 inch disks and bake at 350F for about 12 minutes. (They will be reaaly soft. Don’t be tempted to bake more. They will get harden. Don’t trust your gut trust me . )
9. Let the cookies cool slightly and roll in powdered sugar while they are still warm.
Meltaways (Wedding Cookies)
1 stick unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/4 tsp vanilla extract
1 cup flour
2 tablespoon cornstarch
1/4 tsp salt
Powdered sugar for rolling
1. Cream butter with powdered sugar and vanilla until smooth.
2. Add the flour, cornstarch and salt to the butter mixture and mix until combined.
3. Form the dough into a log that is about 2 inches in diameter. (Dough will be really soft, it is a shortbread after all.)
4. Wrap it in parchment paper and refrigerate it overnight.
5. Cut the log into 1/2 inch disks and bake at 350F for about 12 minutes. (They will be reaaly soft. Don’t be tempted to bake more. They will get harden. Don’t trust your gut trust me . )
6. Let the cookies cool slightly and roll in powdered sugar while they are still warm.
These biscuits look wonderful! Happy to have found your site
Thank you Paula, I like your site a lot too!! Happy to see you here