Mrs. Rycraft's Melting Moments
Ingredients
1/2 cup cornstarch or tapioca flour
1/2 cup powdered sugar
1 cup sifted flour
3/4 cup butter or margarine
Granulated sugar (optional)
Method
Stir together cornstarch,
sugar, and flour in a bowl. Mix in butter or margarine to form a soft
dough. Chill about 1 hour. Form into one inch balls, and roll in
granulated sugar. Cover with plastic wrap. Stamp with cookie stamp.
Remove the plastic wrap. Bake at 350°F for 20 to 25 minutes.
Read comments we've received on this recipe:
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12/18/09 email
Name of recipe you are commenting on:
Melting Moments
Did you test this recipe?
Yes
If yes, what Rycraft stamp designs did you use?
One from 30 years ago with a pear in the center and a frilly border*
Please list any changes you made to the recipe
None
Were you happpy with the results?
Yes
If not, please describe problems or criticisms
I had just lost the recipe
Summarize your evaluation of this recipe?
Excellent
Please write additional comments here:
I just had to write as I have had a little book of recipes that came with the stamp. I think I purchased it in a kitchen shop, but it is so long ago! that I don't remember. I have been making the cookies, all the recipes, since for Christmas. I misplaced the recipe book, it was in tatters from all the years of use and when I looked this year for the recipes, I only had the cover! BUT that had your address on the back and I have found you and my favorite recipes again!!!
My family and I have loved the recipes, and I would have hated to lose them. It's exciting to see all the other stamps that you have. . . .
I
was so pleased to find the recipes on line, and will be making my
family's favorite, Melting Moments tomorrow. I have given thousands
away over the years, all with rave results! You should be proud of
doing such a great job!
Thought you would like to know, and thanks,
Judy Richardson
Easton, CT
*Design #008-4E – Pear
Introduced 1973, Retired 1985
Carved by Eleanor Rycraft
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11/6/96 Letter
"Customer said the bake time for Melting Moments is too long. Should be 15-20 minutes (per this recipe)."
Mary Althoff (our NW rep in 1996)
Seattle, WA
