How long will melting moments last

Have you decided what cookies you make for the upcoming celebration? Include melting moments in your list! This recipe will guarantee that you will get prises and compliments from friends and families, with minimum time and effort. Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post.

The flavor of the cookies depends mostly on the butter. I am using the Anchor brand butter from New Zealand, which yields an excellent result. Never substitute the butter wholly or partially with margarine. Choose the best butter that you can get or at least one with decern quality. Cut the butter into small cubes. It is easier to cut the butter with a sharp knife before it turns soft. Unwrap the butter and cut it on the wrapping paper into 16 small cubes.

Transfer it directly into the mixer bowl to keep your working table clean and tidy. Butter can be salted or unsalted. I prefer the unsalted butter because I can adjust the saltiness without restriction. You have to omit the salt in the recipe if you are using the salted butter. I use icing sugar to make my melting moments. I will sieve the sugar first before adding it to the mixing bowl if the icing sugar clump together.

You can use either a flour sifter or and wire mesh sieve. How about castor sugar or granulated sugar? I have not made melting moments with either one, as I worried that it would affect the result. For now, I will stick to icing sugar before I am willing to take the risk of sacrificing a batch of my melting moments for testing. There are two types of flour in the recipe the regular cake flour and cornstarch. Cornstarc h is the ingredients that make the melting moments so crumbly and light.

The cookies will become more crumbly and crispy with a larger amount of cornstarch. However, the melting moments will become too dry if the amount of cornstarch is too large. The cookies will also shatter easily and difficult to handle. As I mentioned above, omit salt if you are using the salted butter. If not, always use the fine salt table salt. There was once I wrongly use the coarser salt for cooking, and we get complaints to form our customers that they bite on salt granules. I like to add the butter first, followed by the icing sugar, and cornstarch and salt.

Lastly, add the cake flour on top. The icing sugar and cornstarch are very fine, which will fly up to the air and dirty your kitchen when you turn on the machine. This incidence can happen especially with an open-ended mixer.

Therefore, I purposely add the cake flour last which is much coarser and dense. This way, all the ingredients will combine well without flying up the air that much. It takes about half a minute to mix all the ingredients. The exact time depends on how soft the butter, and how small the butter cubes are.

Once the mixture clumps together , it will be no longer stick to the mixing bowl. That is when you should stop mixing. You can use a mixer or a food processor , as long as the ingredients are well mixed. If you use a mixer, choose the flat blade to mix the dough, dough hook is not suitable as it is best only for making bread, while wire whisk attachment may not be strong enough to incorporate the butter well.

Note: Keep the cookies dough in the refrigerator for a while if it is too soft to handle. The dough will turn soft if you leave it at room temperature during summer, or in a tropical country like me.

I have been making this exact recipe for years. It is one of our family's favorites. Very simple but wonderful. The only thing I do differently is I indent the dough before baking then fill it with a dap of homemade or store bought frosting. I use food coloring to make the frosting green and red for Christmas. Looks and tastes incredible. These are lovely perfectly crisp and crumbly shortbread cookies. I think they might benefit from a pinch of salt since I used unsalted butter.

Make sure to really whip that butter before combining. It is very important to chill the shaped cookies before baking if you are using real butter! I have no doubt some reviewers cookies turned out flat if they skipped this crucial step or didn't use the proper ingredients. I did bake only for 16 minutes on the top rack in my oven and they were perfect. I added lemon extract as I was frosting with lemon icing and in the future I will add lemon zest and that pinch of salt or other extracts.

Good luck with these cookies everyone! So vey deliciously delectable! The extremely easy prep is almost a sin compared to how truly good these are. Try once and you will use it again and again. I made these today at the jail the recipe sounded so interesting with so few ingredients! I doubled it and didn't get anywhere near the number of cookies it said I'd get!

Don't have real butter to use at work so margarine had to do and I added some vanilla. I baked 2 pans first one I baked right away without chilling second pan I chilled first they both came out exactly the same! Instead of using flour when pressing down with the fork I used granulated sugar gave them a nice glisten.

Very easy to make and next time I'm thinking of melting chocolate and drizzling a bit on top. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Prep Time 30 mins. Cook Time 10 mins. Course: Morning Tea. Cuisine: Australian. Servings: 10 biscuits. Author: Sally. Place the dairy-free butter, icing sugar and vanilla in the bowl of a stand mixer with the paddle attachment fitted. Beat until smooth and creamy. Add in the flour and cornflour and continue to mix until a smooth dough forms. If the dough is feeling too sticky, refrigerate for about 30 minutes to make it easier to handle.

Roll tablespoons of dough until you have 20 total, and place evenly spaced 2 cm apart on the baking tray. Using a lightly floured fork, gently press the dough. You want to make sure that they are fairly evenly shaped. Bake for minutes or until the edges around the bottom are slightly golden, you want the tops to still be quite pale. Transfer to a wire rack and let cool completely before filling. While the cookies are baking, make the filling. In the bowl of a stand mixer or using an electric hand mixer beat together the dairy-free butter, icing sugar and lemon zest and juice until smooth and creamy.

Place the frosting covered with plastic wrap in the fridge to cool until ready to use. Using a knife or a piping bag to place the filling on half of the cookies and sandwich together with the remaining cookies you should be left with 10 full cookies.