Vanilla Melting Moment Cookies

Oh. My. Gosh. ... I am going to be a fat woman by the end of the week... my boyfriend will not be pleased. But, MAYBE, if he could taste these, he wouldn't mind? We could both be fat together? haha... These are so good, I've already eaten two and I haven't even put them into sandwiches with the filling I made. I originally got the recipe from Natalie, but after I made them (which took NO time by the way), I decided her recipe needs a little tweaking. Not the ingredients, but the instructions. As a warning, this cookie is sooo fattening. For example, when I was finished making the batter, my lips were chapped so I rubbed some of the cookie dough on my lips and voila! greasy and unchapped! probably because it's mostly butter... maybe that's it... haha. Here is Natalie's recipe, but with MY instructions:

Vanilla Melting Moment Cookies

6 ounces butter, softened

1/4 cup powdered sugar, sifted

1 tsp vanilla extract

1 cup all purpose flour, sifted

1/4 cup cornstarch, sifted

1. Preheat oven to 350 degrees F.

2. Place the butter, powdered sugar, and vanilla and beat until light and fluffy

3. Stir in sifted flour and cornstarch until well combined

4. Place the mixture in a piping bag (I just used a plastic bag) and pipe 1 inch drops onto a baking sheet lined with wax paper. Flatten the drop into a cookie shape. (Natalie said to give them room to grow, but mine did not budge. Maybe it was something I did, but they cookie-fied in the same exact shape and size that I piped them... which is not going to help when I make my sandwiches, so I would flatten them myself next time.)

5. Bake for about 15-20 minutes, although I would keep an eye on them on the early side since everyone's ovens are different. (I left mine in for about 18 minutes, and left them in there even while the oven was cooling. They got a little browny on the edges but I liked that taste wise.)

As I type this, I'm letting them cool as I'm freezing the filling I made. I have NO idea how this filling is going to work since it's more like light and fluffy frosting rather than something that will stay between two dense cookies (I did not have the ingredients to

make the caramel filling that Natalie made). I whipped 1/2 cup heavy whipping cream with 1 tbsp of powdered sugar, a dash of vanilla extract, and generously sprinkled cinnamon and pumpkin pie spice on top. It smelled really good and tasted even better. SO light and SO fluffy and might be perfect for something else (not as a dense cookie filling, but maybe as a frosting for a pumpkin cupcake or something). I have the filling in the freezer now hoping it'll harden some while the cookies cool.

Pictures are below!

cookies on tray

Sandwiches with Heart

Update: The filling is definitely not meant for this kind of cookie, although I think I'll definitely use it for topping strawberries, blueberries, or raspberries! YUM!! It was really yummy, and it tasted fine with the cookie, but not good for a filling. The cookie flavored overpowered it anyway... The filling needs to shine for itself.

Hi Jonathan! <3