Best 7 Melting Moments I Recipes

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).

MELTING MOMENTS COOKIES RECIPE

Steps:

• Measure all the ingredients.
• Put all the ingredients in a mixer or blender. Add the butter first, followed by icing sugar, and cornstarch and salt.
• Lastly, add the cake flour on top.
• Mix until the ingredients are well combined and clear from the side of the mixing bowl.
• Place a piece of baking paper on the baking tray.
• Apply some oil to the paper with a bakery brush.
• Use a small amount of the cookie dough to form a ball with your clean hand, about 12g each. Place the ball on an oiled baking paper, well separated from each other. Press it down with the back of the fork to form a pattern. Otherwise, you can also pipe it onto the baking paper.
• Bake at 190°C for 18 - 20 minutes.
• Put the cookies into the cookie box, and separate with the bubble wraps.
• Seal it up with cellophane tape.

RECIPES

Steps:

• Step 1:Preheat the oven to 170°C, 150°C Fan, Gas Mark 4 and line two baking sheets with baking parchment.Step 2:Beat the butter and icing sugar together until they are very soft and creamy.Step 3:Add the vanilla and sift in the flour and custard powder, mix together until you have a soft dough. Step 4:Roll the dough into walnut sized balls, You should get 30. If it helps, weigh them. They should be 20g each.Step 5:You will need to bake them in batches, as they will spread a little. Place 9 on each tray, well spaced a press them with the tines of a fork.Step 6:Bake in your preheated oven for 15 minutes. Allow to cool for 5 minutes on the tray and then transfer to a wire rack to cool completely.Step 7:To make the icing beat together all the ingredients until light and smooth. If you can, use an electric mixer and beat for 5 minutes.Step 8:When the biscuits are cool you can fill them. Using a piping bag pipe a small amount of icing on 15 biscuits and then use the remaining 15 to make sandwiches.

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.

MELTING MOMENTS (BUTTER COOKIES)

Steps:

• Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside.
• In a large mixing bowl, whisk together the butter, vanilla, and sugar until creamy and combined.
• Add the cornflour, flour, and salt, and mix to form a smooth, soft dough.
• Roll the dough into small 0.7oz balls, and place them onto the prepared baking tray. Press them down with the tines of a fork. Freeze until solid - about 10 - 20 minutes.
• Bake for 15 - 20 minutes or until firm and just starting to colour around the edges (they'll still be very pale). Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

MELTING MOMENTS (CORNSTARCH COOKIES OR BUTTER COOKIES)

Steps:

• In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and confectioners' sugar.
• In a large mixing bowl or the bowl of your stand mixer cream the butter until smooth and lighter in color. Add the dry ingredients and mix until all of the dry ingredients are incorporated. Cover and chill for 1 hour.
• Preheat your oven to 300°F (150°C) and shape the dough into 1-inch balls. Place them onto a parchment paper or silicone mat lined baking sheet with about 2 inches of spacing between the cookies.
• Press down firmly to flatten the cookies using a dampened fork. Bake in the middle of your oven's center rack for 18-20 minutes or until the cookie bottoms just begin to turn a light golden color.
• Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. Dust with confectioners' sugar once cooled (or the sugar will melt) if desired.

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.