Description
Melting Moments are delicate, buttery cookies sandwiched with luscious lemon or passionfruit frosting. These melt-in-your-mouth treats are perfect for afternoon tea or special occasions, combining a tender crumb with bright, tangy fillings for an irresistible bite.
Ingredients
Cookie Dough
- 250g (2 sticks + 1 tbsp) unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup soft icing sugar / powdered sugar, sifted (not PURE icing sugar)
- 1 1/2 cups plain / all-purpose flour
- 1/2 cup cornflour / cornstarch
Lemon Icing
- 100g / 7 tbsp unsalted butter, softened
- 2 cups soft icing sugar / powdered sugar, sifted (not PURE icing sugar)
- 2 tsp lemon zest
- 1 tsp lemon juice
Passionfruit Icing
- 80g / 6 tbsp unsalted butter, softened
- 2 cups soft icing sugar / powdered sugar, sifted (not PURE icing sugar)
- 4 tbsp fresh passionfruit pulp (not canned, too sweet)
- 1 tbsp lemon juice
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Line two baking trays with parchment paper to prepare for the cookies.
- Cream Butter Mixture: In a bowl, combine softened butter, vanilla extract, and soft icing sugar. Beat for 1 minute on low to medium speed until the mixture is smooth and fluffy, avoiding a cloud of icing sugar dust.
- Add Dry Ingredients: Add the plain flour and cornflour in three batches. Stir each batch gently with a rubber spatula to incorporate fully before adding the next. This folding method ensures a tender cookie texture.
- Scoop and Shape: Using a tablespoon or a cookie scoop, portion out the dough into 24 to 28 equal balls. Roll each ball with lightly floured hands to prevent sticking.
- Flatten and Bake: Place the dough balls onto the prepared trays and press each down with a fork to about 1 cm (0.4 inches) thickness. Bake for 15 minutes, rotating the trays halfway through at 10 minutes for even baking. Allow cookies to cool completely on the trays.
- Prepare Lemon Icing: Beat the softened butter with an electric mixer on medium-high speed for 1 minute until creamy. Gradually add icing sugar in three additions, starting on low speed and increasing to high to avoid sugar clouds. Add lemon zest and lemon juice, then beat for an additional 2 minutes until light and fluffy. Transfer to a piping bag fitted with a 1 cm (1/2 inch) opening.
- Prepare Passionfruit Icing: Using the same method as the lemon icing, beat the softened butter until fluffy. Add sifted icing sugar gradually, then mix in passionfruit pulp and lemon juice until well combined. Transfer to a piping bag with a similar opening.
- Assemble Cookies: Pipe frosting onto half of the cooled cookies. Sandwich with the remaining cookies to form pairs.
- Set Frosting: Refrigerate the sandwiched cookies for 1 hour to allow the frosting to set firmly. Before serving, remove them from the fridge and let sit for 30 minutes to reach ideal softness.
Notes
- Use soft icing sugar that is not PURE to get the right texture; PURE icing sugar might be too fine.
- Fresh passionfruit pulp is recommended for the passionfruit icing to avoid excessive sweetness.
- Lightly flour your hands when rolling dough balls to prevent sticking.
- Refrigerating the cookies after assembling helps the frosting hold its shape during serving.
- Make sure the cookies are completely cooled before sandwiching to prevent frosting from melting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
