There is something quite nostalgic about Melting Moments, they are one of those cookies that seem to have been around forever, in every cook book I had as a child and in every coffee shop I frequented as a youth. This being said – this is the first time I have made them.
They are a buttery, almost shortbread type of cookie sandwiched together with a raspberry frosting – as dainty in taste as they are visually. I decided to make them as part of my Holiday Cookie reportoire, I know they don’t really shout out ‘Christmas’ but they are just gorgeous and quite romantic.
And most importantly, they really do melt in your mouth.
125 grams/4.4 ounces unsalted butter, softened
1/3 cup pure icing (confectioners) sugar, sifted
2 teaspoons vanilla extract
1 cup plain (all purpose) flour
2 tablespoons corn flour (corn starch)
pure icing sugar, to serve
60g unsalted butter, softened
1/2 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
1 – 2 tablespoons raspberry preserves
Preheat oven to 160c/320f and line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and corn flour over butter mixture and beat until just combined.
Using 1 heaped teaspoon of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Place in your fridge to chill for 10 minutes before slightl flattening with a fork (dipped in flour) until around 1cm thick. Bake for 15 or until lightly golden. Cool on tray for 10 minutes and transfer to a wire rack to cool completely.
To make raspberry filling, use a whisk to beat the butter in a bowl until light and creamy. Add vanilla, icing sugar and raspberry preserves and whisk until combined.
Spread the flat side of 1 biscuit with 1 teaspoon filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.
Notes: I know that using fresh raspberries would seem alot more authentic but they do not provide that intense raspberry flavour you would want in a filling.
© 2011, Michelle. All rights reserved.