MELTING MOMENTS COOKIES WITH RASPBERRY BUTTERCREAM

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Melting Moments Cookies are a type of shortbread that melts in your mouth. These ones are filled with an easy Raspberry Buttercream. This is the best melting moments recipe EVER!

These little cookie morsels are filled with a super simple Raspberry Buttercream. This raspberry filling just needs 4 ingredients and they all get thrown in a bowl together and beaten together until you have soft, buttery Raspberry Buttercream. The buttercream sets at room temperature so this is the kind of cookie best accompanied with a nice cup of tea!

Ingredients
FOR THE COOKIES

  • 226 g (1 cup / 2 sticks) unsalted butter, softened
  • 70 g (1/2 cup / 2.5oz) icing (powdered / confectioners) sugar
  • 1 1/2 teaspoons vanilla extract
  • 195 g (1 1/2 cups / 7oz) plain (AP) flour
  • 70 g (1/2 cup / 2.5oz) cornflour (corn starch)
  • 1/3 cup pink and yellow sprinkles

FOR THE RASPBERRY FILLING

  • 1/3 cup frozen raspberries
  • 113 g (1/2 cup / 1 stick) unsalted butter, softened
  • 2 cups (280g / 10oz) icing (powdered / confectioners) sugar
  • 1/2 teaspoon vanilla extract (optional)
  • Pink food colouring (optional)

Instructions
FOR THE COOKIES

  1. In a stand mixer with paddle attachment, beat together the butter and sugar. Add the vanilla and beat well.
  2. Sift together the flour and cornflour, then add the sprinkles and mix well.
  3. Add the flour mixture to the butter mixture in 3 parts, gently mixing between each until just incorporated.
  4. Flatten the dough into a disk in some plastic wrap and sit in the fridge to firm up for about 1/2 an hour.
  5. Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
  6. Roll 1/2 tablespoons of mixture into balls and then press down lightly with a floured fork on top of each and sprinkle with a few extra sprinkles.
  7. Bake for 15 minutes until just starting to brown on the edges, then transfer to a wire rack to cool.

FOR THE RASPBERRY FILLING

  1. Heat the raspberries in the microwave for 30 seconds. Push them through a strainer until you have about 6 teaspoons of raspberry juice. Discard the seeds.
  2. Add the raspberry juice, butter, icing sugar and vanilla to a bowl and beat with a handheld mixer (or in a stand-mixer) until light and creamy. Scrape down the sides of the bowl as necessary. Add some pink food colouring to intensify the colour if using and mix well.
  3. Spread or pipe some buttercream onto the flat side of half of the cooled cookies, then top with another cookie.

Notes
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Isn’t that a lot of corn flour (cornstarch) – The corn flour plays a very important role in this recipe by keeping these cookies meltingly tender.
Recipe Source : MELTING MOMENTS COOKIES WITH RASPBERRY BUTTERCREAM @ sugarsaltmagic

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