10 desserts Cookies melting moments ideas

Melting Moments (Butter Cookies)

Melting Moments (Butter Cookies) – Deliciously soft, buttery, melt-in-your-mouth cookies that are infused with vanilla, super easy to make, and only requires 6 simple ingredients! I have just discovered MELTING MOMENTS cookies and adore them!! These little lovelies are similar to shortbread and just melt in your mouth!! It’s the perfect sweet for any tea party because they are so pretty and easy to make! The cookies contain a large amount of cornstarch which gives them that melt in the mouth texture!! The dough is so easy to prepare and roll out! No problems sticking! The fresh raspberry buttercream is a snap to make! Don’t let the extra step of cooking the raspberries hinder you! The tartness of the buttercream is so good with the cookies, and so worth it!! I used my Wilton 2D tip to pipe the buttercream. Love the design!! This is a great tip when you’re preparing for a tea party and discover that you need some additional cake stands! You could also display mints, peanuts, or sugar cubes in this way! After assembling the cookies, sprinkle with additional powdered sugar! So pretty!! MELTING MOMENTS with Fresh Raspberry Buttercream For the Cookies: 8 ounces (250g) butter, softened 1 teaspoon vanilla extract (I used clear) 1/2 cup (80g) icing (confectioners’) sugar, sifted 1 1/2 cups (225g) all purpose flour 1/2 cup (75g) cornstarch (cornflour) For the Buttercream: 5 ounces raspberries (fresh or frozen) 1/2 cup (1 stick) butter, room temperature 1 teaspoon lemon juice 3 1/2 cups sifted powdered sugar (divided) Preheat oven to 325F (160C). Line baking sheets with parchment paper. Into a bowl, sift together the all purpose flour and the cornstarch/cornflour. Beat butter, extract and confectioners’ sugar with an electric mixer until light and fluffy. On lowest speed, add flour mixture in two batches. Divide dough in half. Roll out one at a time onto a lightly floured surface to 1/2″. Using a small round cookie cutter, cut out as many circles as you can. Re-roll, then cut out more. Place rounds on lined baking sheet about 1″ apart and bake for about 15 minutes. Let cool on pan for 5 minutes then transfer to a rack to cool. Make the buttercream: Place the raspberries into a small sauce pan and cook over medium heat, stirring with a spoon, until they break down into a sauce. Pour the sauce through a strainer, pressing down with the back of spoon to get all of the juice out. Set aside and let cool. In the bowl of a mixer, cream the butter then add 2 cups of the confectioners’ sugar. Next add the raspberry and lemon juices. Add another 1 1/2 cups confectioners’ sugar and mix until smooth. If you need a bit more liquid, add some more lemon juice. The tartness of this buttercream is delicious with the cookies! To finish: Pipe half the cookies with raspberry buttercream, top with other halves, and sprinkle with a bit of confectioners’ sugar. I hope you try this wonderful recipe! It’s the perfect cookie for any girly party!! Today I’m joining a lovely blog party- Bernideen’s Tea Time.