Melting Moments Cookies
Melting Moments Cookies , light, crisp, and delicate. A delicious shortbread-like cookie sandwiched together with creamy butter icing and dipped in melted chocolate.
Melting Moments Cookies are exactly as the name suggests, melt-in-the-mouth! Made with traditional buttery shortbread sandwiched together with a moorish buttercream center.
Our cookies are an easy add-on addition to your sweets cabinet, dessert selection or catering platter. Did you know that Melting Moments cookies actually originated in New Zealand? They are crumbly and addictive.
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INGREDIENTS
To make these Melting Moments Cookies, you will need :
- 250 g 8 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ½ cup 80g icing sugar (confectioners), sifted
- 1 ½ cup 225g plain flour (all-purpose), sifted
- ½ cup 75g corn flour (cornstarch), sifted
Preparing Melting Moments Cookies :
Preheat oven to 160oC/325oF. Line baking sheet or flat oven tray with parchment paper.
Beat butter, vanilla and sifted icing sugar in a small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl, and stir in sifted flours using a wooden spoon. Chill in the refrigerator for 30 minutes.
With floured hands, roll rounded teaspoonfuls of mixture into balls. Place balls about 2.5cm apart on trays to allow room for spreading, and then flatten slightly with the back of a lightly floured fork. I used star nozzle to pipe rosette shaped cookies too.
Bake cookies about 15 minutes or until just cooked through and light golden. Stand 5 minutes in tray before lifting onto wire racks to cool. Dust with extra sifted icing sugar before serving, if you like.
Melting Moments Cookies Notes
Unfilled biscuits will keep in an airtight container, between sheets of waxed or parchment paper, for up to a week. Use metal tins to keep the biscuits firmer.
This basic Melting Moments Cookies recipe is highly adaptable. Try using custard powder instead of corn flour for a delicious twist
Use ½ teaspoon cardamom powder instead of vanilla extract, if you like.
You can emboss the cookies with lovely motifs using a cookie die, medallion, coin, or just leave them plain.
You can even make filled biscuits. Here is a recipe of buttercream filling: 90g (3 ounces) butter, room temperature¾ cup (120g) icing sugar (confectioners’), sifted1 teaspoon finely grated lemon rind1 teaspoon lemon juiceBeat butter, sifted icing sugar and rind in small bowl with electric mixer until pale and fluffy; beat in juice. Sandwich cookies with butter cream.
Enjoy your Melting Moments Cookies.
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