Butter Crescents by Gila

Delicate cookies with a melt-in-your-mouth texture

Adapted from an original recipe by Carine Goren

preptime10 min
cooktime20-25 min
servings30 cookies
Ingredients

Ingredients:

  • 200g soft butter

  • ¼ cup (30 g) powdered sugar

  • 1 tsp vanilla extract

  • ¼ tsp salt

  • ¾ cup (110g) flour

  • ¾ cup (110g) cornstarch

  • Powdered sugar for dusting

Preparation

Preparation:

  1. Preheat the oven to 160°C (320°F)

  2. In a mixer with a paddle attachment, beat the butter and powdered sugar on low speed for 2 minutes until creamy. Add the vanilla and salt, and mix briefly

  3. Sift together the flour and cornstarch, then add to the mixer. Mix just until a soft, uniform dough forms

  4. Roll pieces of dough on a lightly floured surface into logs about 1 cm thick and 6-7 cm long. Place them spaced apart on a baking sheet lined with parchment paper. Bend each log to form a crescent shape

  5. Bake for 20-25 minutes until the cookies are set but still very pale. Cool completely before dusting with powdered sugar

Notes

Notes:

  • The key to these cookies is the cornstarch, which gives them a particularly delicate texture. Handle them gently, as they crumble easily in your hands and mouth. Allow them to cool completely before touching to avoid breaking them

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