Melting Moments
Indulge in the buttery perfection of Melting Moments, a classic shortbread-style cookie recipe that truly lives up to its name. These delicate, crumbly biscuits practically dissolve on your tongue, offering a heavenly blend of rich unsalted butter, fine powdered sugar, and the subtle aroma of vanilla. A touch of cornstarch ensures their signature melt-in-your-mouth texture, while the sweet, fluffy buttercream filling adds a luscious layer of decadence between each sandwich cookie. Effortless to prepare with a quick 30-minute prep time, these treats are perfect for afternoon teas, special occasions, or when you're craving a little indulgence at home. Bake your way to cookie bliss with these golden, lightly ridged delights that stay irresistibly tender for days.
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 90 grams powdered sugar (icing sugar)
- 225 grams all-purpose flour
- 75 grams cornstarch (cornflour)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 100 grams unsalted butter (for filling)
- 200 grams powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 teaspoons milk (optional, for filling)
Instructions
Preheat your oven to 160°C (320°F) and line two baking trays with parchment paper.
In a large mixing bowl, beat the unsalted butter and powdered sugar together until the mixture is pale, light, and fluffy. This should take about 2-3 minutes using an electric mixer.
Add the vanilla extract and a pinch of salt to the creamed butter mixture. Mix until well combined.
Sift the all-purpose flour and cornstarch into the creamed mixture. Gently fold the dry ingredients into the butter mixture using a spatula or wooden spoon until it forms a soft, smooth dough.
Using your hands, roll small portions of the dough into balls, about the size of a walnut (approximately 15 grams each). Place them on the prepared baking trays, leaving some space between them as they will spread slightly.
Press the top of each ball lightly with the tines of a fork to create a gentle ridged pattern.
Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden. The cookies should remain pale in color.
Remove the trays from the oven and let the cookies cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
To make the filling, beat the unsalted butter, powdered sugar, and vanilla extract together in a bowl until smooth and fluffy. If the mixture is too stiff, you can add a teaspoon of milk to loosen it slightly.
Once the cookies are completely cool, spread or pipe a small amount of the buttercream filling onto the flat side of one cookie. Sandwich it together with another cookie, ridged sides facing out.
Repeat until all the cookies are sandwiched together. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.7 g | 382% | |
| Saturated Fat | 176.7 g | 883% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 530.8 g | 193% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 287.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 117 mg | 9% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
