MELTING MOMENTS
We first had these in a nearby town known as "Little Sweden". I purchased a cookbook which luckily had the original recipe within! There are other melting moment recipes, but most use cornstarch. These are the real deal - and truly will melt in your mouth! Always a crowd pleaser!
Provided by Susan Lee
Categories Dessert
Time 13m
Yield 24 serving(s)
Number Of Ingredients 7
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
Melting Moments Cookies - the most crumbly, buttery, and delicious cookies ever, so easy to make and yields the best result every time. Very easy to bake with five simple ingredients. Perfect for all celebrations. They can be kept up to two weeks, and even longer in the freezer. That makes it perfect for anyone who likes to do an early Christmas baking.
Provided by KP Kwan
Categories Recipes
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 496 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 100g per box, Sodium 440 milligrams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MELTING MOMENTS (COOKIES/BISCUITS)
A recipe I found at All British Food.com and am posting for ZWT6. These crisp, crunchy biscuits melt in the mouth-hence their name. A freshly baked batch will soon disappear.
Provided by diner524
Categories Dessert
Time 35m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 6
Steps:
- Grease two baking sheets.
- Cream the butter and sugar together until pale and fluffy. Beat in the egg yolk.
- Add the vanilla flavouring, stir in the flour to give a smooth dough and divide into about 24 portions.
- Form each piece into a ball and roll in crushed cornflakes.
- Place the balls on the baking sheets and bake in the oven at 190°C (375°F) mark 5 for 15 - 20 minutes.
- Cool on the baking sheets for a few moments before lifting on to a wire rack.
- VARIATION.
- Instead of cornflakes, use 50 g (2 oz) rolled oats. Press half a glace cherry 8in the centre of each biscuit.
Nutrition Facts : Calories 205.9, Fat 12.2, SaturatedFat 7.5, Cholesterol 51.3, Sodium 300.9, Carbohydrate 22.4, Fiber 0.4, Sugar 10.7, Protein 2
MELTING MOMENTS BISCUITS
Butter biscuits, rolled in coconut and baked with a cherry, for deliciously crisp and melt in the mouth treats.
Provided by Amanda
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5.
- Slice the cherries in half ready for decorating.
- Put the butter and sugar in a large bowl and cream together with a wooden spoon until the mixture is pale and fluffy.
- Add in the egg yolk and vanilla extract and beat again.
- Stir in the flour until the mixture forms a soft dough.
- Use a scoop to make 28 portions about the size of a walnut.
- Roll them into a ball then dip each one in the coconut.
- Place them on lined baking sheets about 4-5 cm or 2 inches apart.
- Press a cherry half onto each biscuit.
- Bake for 15 minutes until golden.
- Leave to cool on the tray for a few minutes and then transfer to a wire cooling rack.
Nutrition Facts : Calories 45 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 5 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
MELTING MOMENTS
These are another family favorite cookie. We usually make a batch of frosting with red and a batch with green.
Provided by Miss Erin C.
Categories Dessert
Time 50m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Cream butter, add cornstarch powdered sugar and flour.
- Mix well.
- Form into 1-inch balls.
- Bake at 350°F for 10-12 minutes, cool.
- Frost with your favorite frosting recipe.
- We usually do half a batch or pink, and half a batch of light green.
Nutrition Facts : Calories 844.9, Fat 53.8, SaturatedFat 33.9, Cholesterol 145.4, Sodium 393.1, Carbohydrate 86.3, Fiber 1.1, Sugar 39.5, Protein 5.4
MELTING MOMENTS BISCUITS/COOKIES
This is from the Australian Masterchef site but I have omitted the Raspberry jam as my DH does not like jam in his melting moments and traditionally it was never in the originals. Times at this moment are estimated as I have not had the time to make as is serving size but think 6 biscuits/cookies would be right. Have since made these and got 6 biscuits/cookies (12 halves and joined together to make 6). The DH found these to be very sweet and has suggested it may be better to make them smaller (20 gram instead of 40) therefore getting 12 melting moments but cooking time would need to be adjusted and I think 8 to 10 minutes would do it - will give a try in a couple of weeks and report back.
Provided by ImPat
Categories Dessert
Time 55m
Yield 6 biscuits/cookies, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180C fan forced and line two oven trays with baking paper.
- For biscuits, cream butter and for two minutes in an electric mixer with paddle attachment and then add icing sugar and custard powder and mix until combines.
- Sift the baking powder and flour together and then add to the dough and mix well.
- Roll dough into 40 grams balls, place on the baking paper lined trays and press each ball with a fork to leave an indent.
- Bake biscuits for 15 minutes or until light golden.
- Stand trays for 5 minutes to cool and then transfer to a wire rack to cool completely.
- For buttercream - whisk butter and vanilla until smooth and the add icing sugar and beat until mixture forms a paste, the consistency is thick icing.
- Spoon into a piping bag fitted with a small star (I just spread the mix on with a knife and consequently had some left over even though I put a fairly thick layer on).
- To assemble, pipe buttercream in a circle onto the base of one half and then gently press the other half of onto the cream to make a full biscuit and to form a melting moment.
- Dust with icing sugar just before serving.
Nutrition Facts : Calories 587.5, Fat 38.1, SaturatedFat 24, Cholesterol 100.1, Sodium 183.4, Carbohydrate 58.8, Fiber 1, Sugar 29.5, Protein 4.3
MELTING MOMENTS COOKIES
Make and share this Melting Moments Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h15m
Yield 3 dozen
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1108.4, Fat 70.7, SaturatedFat 44.5, Cholesterol 186.7, Sodium 595.7, Carbohydrate 114.8, Fiber 1.4, Sugar 52.6, Protein 5.4
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