Best 14 Melting Moments Recipes

MELTING MOMENTS II

Steps:

• Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
• Refrigerate 1 hour.
• Preheat oven to 300 degrees F (150 degrees C).
• Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

ORIGINAL BE-RO MELTING MOMENTS-AFTERNOON TEA BISCUITS OR COOKIES

Steps:

• Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
• Cream the butter or margarine with the sugar until very light and fluffy. Beat in the vanilla essence or extract.
• Stir in the flour and mix well.
• Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut.
• Cut each glace cherry into quarters, for quarter for each melting moment.
• Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit. Bake for 10-15 minutes until golden brown but NOT dark brown.
• N.B. To help shape "ball" type biscuits, slightly dampen the hands.

MELTING MOMENTS I

Steps:

• Cream butter, slowly add cornstarch and 1/3 cup confectioners' sugar; beat til fluffy. Stir in flour with wooden spoon (very soft dough). Cover and chill 1 hour.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough into 24, 1 inch balls. Place 1 and 1/2 inches apart on ungreased sheet. Press slight indentation on top of each cookie. Bake for 10-12 minutes until firm, not brown. Cool, top with icing.
• To Make Icing: Blend cream cheese and 1 cup powdered sugar til smooth. Mix in vanilla or 1/4 t. of another extract and a few drops of food coloring. Mix well.

MELTING MOMENTS

Steps:

• Mix butter, flour and powdered sugar.
• Roll into balls the size of ping-pong balls.
• Place on cookie sheet and flatted to about 1/2 inch.
• Bake at 425* for just a few minutes until the edges just begin to show color (really watch them closely!) When cool, frost with the icing mixture on the FLAT side- to create a sandwich cookie.
• (You can just frost the cookie tops to double the cookie total. Also, you may substitute almond extract and a touch of red coloring for the cherry juice).

PASSION-FRUIT MELTING MOMENTS

Steps:

• Cookies:Preheat oven to 350 degrees. Line two baking sheets with parchment.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, and vanilla on medium-high speed, scraping down sides as necessary, until fluffy, about 2 minutes. Sift together flour and cornstarch, then add to butter mixture along with salt, beating until just combined. Cover with plastic wrap and refrigerate 1 hour.
• Measure 2 teaspoons of dough and form into a ball; transfer to prepared baking sheets. Repeat with remaining dough, spacing about 1 inch apart. Use a fork to make a three-prong indent on tops of balls. Bake until slightly golden around edges, 10 to 12 minutes. Transfer baking sheets to a wire rack and let cool completely.
• Filling:Heat egg yolks, passion fruit, granulated sugar, and salt in a medium saucepan over medium, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 10 minutes. Stir in butter and gelatin and mix until the butter has melted and the gelatin has dissolved. Strain curd into a medium bowl, then place plastic wrap directly onto surface; refrigerate until set, at least 1 hour.
• Spread 1 scant teaspoon curd each on bottoms of half the cookies. Dust remaining cookies with confectioners' sugar; sandwich halves together. Filled cookies are best eaten the day they are made.

CHOCOLATE MELTING MOMENTS

Steps:

• Cream together margarine and sugar, add the essence.
• Stir in the flour and coco and mix thoroughly.
• Devide the mixture into 20 pieces, roll each into a ball with wet hands and coat with rolled oats or coconut.
• Place on a greased baking sheet and press out a bit, place a small bit of chocolate on each one.
• Bake in a moderate oven (325-350) (165-175) for 15-20 minutes.

CAFE STYLE MELTING MOMENTS

Steps:

• Preheat the oven to 180degrees (350F).
• Place the butter, icing sugar and vanilla in a bowl and beat with electric beaters until light and fluffly.
• Stir in the flour and cornflour until combined. The more evenly mixed the ingredients are, the meltier the biscuit so be sure to mix well!
• OPTIONAL:Place all the mixture into a piping bag fitted with a fluted nozzle.
• Pipe 3cm (1inch) rounds onto a baking tray lined with baking paper. Best to start piping by piping the circular outline of the biscuit and working your way in a circular clockwise motion towards the middle of the biscuit. NOTE:If you do not wish to use a piping bag, simply roll balls measuring approx 2 teaspoon full of mixture onto the lined trays. Flatten slightly. Be sure to leave room for spreading. This amount of batter makes approx 32 individual biscuits.
• Cook for 12-14 minutes until biscuits are just golden. They may still look a little soft in the middle but they set upon cooling.
• Cool on trays.
• To make the filling: Place the butter, icing sugar, lemon juice and rind in a bowl and beat with electric beaters until fluffly and creamy. Pipe (or apply with knife) onto half the biscuits and sandwich with the remaining buscuits. Variations on this filling can be done with ORANGE; Replace the lemon juice and lemon rind with the same quantity of orange juice and rind. This can also be done with LIME in the same manner. These also taste good with caramel filling!

HOLIDAY MELTING MOMENTS

Steps:

• In a bowl, cream butter and brown sugar. Beat in the egg and vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in cherries and pecans. Drop by teaspoonfuls 2 in. apart onto well-greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

AUSSIE MELTING MOMENTS

Steps:

• Preheat oven to 160 deg Celsius Line 2 baking trays with baking paper.
• Beat butter, icing sugar/mixture and vanilla essence with an electric mixer until pale and creamy.
• Sift together flour and cornflour, and add to the butter mixture.
• Mix together gently with a wooden spoon, and then with your hands.
• Use lightly floured hands to roll mix into walnut-sized balls.
• Put on trays about 5cm apart, and flatten with a lightly floured fork to about 1cm thick.
• Bake for about 15 minutes, swapping trays in oven halfway through (ie. at 7 minutes), until cooked through.
• Cool on baking trays.
• Filling: Use an electric mixer to beat butter, icing sugar/mixture and cocoa together until well-combined.
• Sandwich cooled biscuits together with the filling then lightly dust with icing sugar.
• Vary the filling flavour by substituting the cocoa with one of the following:.
• grated rind of 1 orange.
• grated rind of 1 lemon.
• 1 tbsp of passionfruit pulp.

MELTING MOMENTS COOKIES

Steps:

• In medium mixing bowl, cream butter till light; then gradually add the confectioners' sugar and salt.
• Beat this mixture thoroughly, about 3 minutes; gradually add the cornstarch and flour and blend well.
• Form the dough into walnut-sized balls and chill in the refrigerator for 1 hour.
• Preheat oven to 350°.
• Transfer the balls to an ungreased cookie sheet and let stand for 20 minutes or until soft, then make a thumprint on top of each to flatten the cookies.
• Bake for 15-16 minutes or until the cookies are golden on the bottom. Remove to rack to cool.
• While the cookies cool, make the icing. In a small bowl, combine the butter, confectioners' sugar, almond extract, and half-and-half until creamy.
• This may be tinted with food coloring.or just left white.
• Ice the cookies when they are completely cooled.
• Store in tins, separated in layers by plastic wrap.

MELTING MOMENTS III

Steps:

• Cream butter or margarine and sugar. Separate the egg and add the egg yolk and vanilla; mix well. Add flour and mix well.
• Form dough into balls. Place balls on a cookie sheet, and press each down with a fork. Place half a cherry or a dollop of jam in the center of each cookie.
• Bake 15 minutes at 375 degrees F (175 degrees C). Remove and cool.

MELTING MOMENTS - DEE DEE'S

Steps:

• 1. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
• 2. Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.
• 3. When dough is firm, form into 1 inch balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
• 4. Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
• 5. These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

MELTING MOMENTS

Steps:

• 1. Mix all ingredients together with a fork, as for pastry. Once the butter softens sufficiently it will come together into a ball.
• 2. Wrap the ball of dough in plastic and refrigerate until firm, about 1/2 hour.
• 3. Roll the dough into small ball (slightly smaller than a walnut). Space evenly onto a cookie tray, I can get all four dozen onto one tray for the oven.
• 4. Bake at 350 deg for 10-15 min. If you refrigerate the balls on the cookie tray for another 10 min before you bake them, the cookies will be rounder and stand up more, otherwise they will slump considerably.
• 5. Let cookies cool completely and frost with cream cheese frosting.

~ MELTING MOMENTS BROWNIES ~

Steps:

• 1. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish. Spray with nonstick cooking spray. In a large bowl, cream together the butter and sugar until fluffy. Add remaining ingredients, except nuts and beat until creamy and no lumps. Stir in nuts.
• 2. Spread into prepared dish.
• 3. Bake for 20 - 25 minutes or until pick comes out clean. While brownies bake make frosting.
• 4. In a medium saucepan, mix together the sugar, milk and butter. Bring to a boil and continue boiling for 1 minute. Remove from heat and beat in chocolate chips. Continue stirring as it cools, will thicken more as you stir it.
• 5. Remove cake and let cool for about 5 minutes. Spread frosting on warm cake. Once cool, slice and serve. So darn good! A nice cold glass of milk goes wonderful with these brownies!