Melting Moments

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There are so many butter cookie recipes out there! Its hard to pick a favorite. However, I’ve seen that my people particularly give these melting moments cookies special attention. They are so addictive that every time i make these, everyone snacks without stopping until they are all gone.

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Melting Moments cookies are aptly named for their buttery and crumbly texture. They literally melt in your mouth as soon as you take a bite.

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You get this melt in your mouth texture mainly because of the corn starch you use. That is the magical ingredient. The powdered sugar used instead of the granulated sugar also contributes to the tenderness.

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They’re very easy to make as the recipe consists of just a few ingredients most of which you will probably have in your pantry. The only 2 things that you must keep in mind are to use room temperature butter, and to chill the dough to let it firm up and to prevent the cookies from spreading while baking.

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You can serve these easy-to-bake eggless sweet treat at tea parties. These make perfect edible holiday gifts too. It looks extra gorgeous with the powdered sugar coating.

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Recipe courtesy: Nashira of nashplateful
Makes 50

250g (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

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1. Preheat oven to 160oC/325oF. Line baking sheet or flat oven tray with parchment paper.

2. 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.

3. 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.

4. 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.

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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 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 temperature
¾ cup (120g) icing sugar (confectioners’), sifted
1 teaspoon finely grated lemon rind
1 teaspoon lemon juice

Beat butter, sifted icing sugar and rind in small bowl with electric mixer until pale and fluffy; beat in juice. Sandwich cookies with butter cream.

 

Melting Moments
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INGREDIENTS
  1. Recipe courtesy: Nashira of nashplateful
  2. Makes 50
  3. 250g (8 ounces) unsalted butter, room temperature
  4. 1 teaspoon vanilla extract
  5. ½ cup (80g) icing sugar (confectioners), sifted
  6. 1 ½ cup (225g) plain flour (all-purpose), sifted
  7. ½ cup (75g) corn flour (cornstarch), sifted
DIRECTIONS
  1. Preheat oven to 160oC/325oF. Line baking sheet or flat oven tray with parchment paper.
  2. 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.
  3. 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.
  4. 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.
Notes
  1. ✔️ 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.
  2. ✔️This basic recipe is highly adaptable. Try using custard powder instead of corn flour for a delicious twist.
  3. ✔️ Use ½ teaspoon cardamom powder instead of vanilla extract, if you like.
  4. ✔️ 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
  1. 90g (3 ounces) butter, room temperature
  2. ¾ cup (120g) icing sugar (confectioners’), sifted
  3. 1 teaspoon finely grated lemon rind
  4. 1 teaspoon lemon juice
  5. Beat butter, sifted icing sugar and rind in small bowl with electric mixer until pale and fluffy; beat in juice. Sandwich cookies with butter cream.
Savory&SweetFood https://savoryandsweetfood.com/

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Lets go to angies Fiesta Friday with these cookies.

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65 thoughts on “Melting Moments

  1. So beautiful, love butter biscuits myself, and these melt-in-your-mouth beauties are just the ticket. I’ll have to try them when the holidays are over 🙂

  2. Sadia,
    Mouth watering and beautiful pictures of melting moments! It brought back warm memories of my mom for me. She used to make Melting moments and I had forgotten about these treats after I lost her years ago.

  3. I am sitting here torn between making your delicious looking cookies and my resolution to eat healthier! Recipe saved for sure, and the butter is on the table just in case I change my mind! 🙂

  4. Mmmm, Sadia, your melting moments look divine and really easy to make! Very inspiring for someone who hardily ever bakes, but loves cookies (me!). Thanks for this wonderful recipe! 😀

  5. omg I made these they are amazing and wow melt in the mouth, you are right. I made them with a lemon buttercream filling as you suggested. i have a question though, when you bake them there was no mention of baking/parchment paper, I zoomed in on your photo and it looked like you had greased the baking tray, so this is what I did, was this right? i did have a few casualities which can go with ice cream, thank you so much for the recipe, I will be featuring this for my Eclectic Tea Time event this Tuesday coming, I would love it if you could join me with a tea time recipe also that day…grins…if you’ve time 🙂 xxxx

    1. Ooh thats soo sweet. Sooo happy to know that you made these cookies and even happier to know dat you will b featuring them in your event. I would absolutely love to join you too. I will be there with a tea time dish, God willing! 🙂 😀

    2. N yeah i did grease the aluminium foil with butter. But i guess that is not needed, i just wanted to be on the safe side so that the cookies wont stick to the bottom. But coz of the butter in them it wudnt stick anyways.

      1. oh did you put foil on the tray too then grease it? I didn’t do that i greased straight on to the tray, one of my trays isnt so good i discovered the metal must have come off and in that part all the cookies broke, was crestfallen still i have them and will put with icecream heh x

      1. yes..its open for a week and a half so a bit of time to sort a post out. I will be posting it 5am UK time, so you can link in from this time, there is a badge at the bottom of my post, cant wait to see what you have brought and if you have any problems, jst give me a shout. There is a page on it on my blog if you want to re-cap on how to join in 🙂 Look forward to seeing you tomorrow yay hoorah!

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