These really do melt in your mouth. You can serve them on their own with tea, coffee, a liqueur or just a glass of iced water. Sometimes I like to make up a dessert plate: a small pile of these, little baklava and a tiny glass of preserved fruits in sugar syrup. You will find you really have to eat these over a plate or pop a whole one in your mouth at once so that the icing sugar doesn’t fly everywhere. You will use a lot of icing sugar for dusting: you can always recycle some from the bottom, or sieve the leftover sugar of crumbs and put it back in your tin.
Using electric beaters, beat the butter for 8–10 minutes until it is very pale and thick. Add the
Form the dough into small balls about the size of cherry tomatoes (these are often made into crescent shapes too) and put them on the tray, leaving a little space between them.
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