Monday, June 4, 2007
I'd never heard of Melting Moments until recently. They remind me a little of rosketti- a simple chamorro corn starch cookie that melts in your mouth. Mexican wedding cookies also have that similar crumbly, sandy texture.
These are from Donna Hay's Modern Classics 2. The best part is they're incredibly simple and fast to prepare. They're filled with a simple lemon frosting.
adapted from Donna Hay
175g (about a stick and a half) butter, softened
1/4 cup powdered sugar
1 tsp vanilla
1 cup all purpose flour, sifted
1/4 cup corn starch, sifted
60g butter (about half a stick), softened
2 tsp lemon juice
2 tsp lemon zest
1 cup powdered sugar
Preheat oven to 350.
Cream the butter, sugar, and vanilla until smooth.
Add the flour and cornstarch and mix until it comes together.
Put the batter in a bag and with a fluted tip and pipe 1" circles onto parchment lined baking sheets.
Bake 12-14 minutes until golden brown.
For the frosting, cream the butter, sugar, lemon juice and zest.
When the cookies are cool, sandwich them together with some frosting.
Makes about 16 sandwiches.
at 3:08 PM