Melting Moments Ii Food

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

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.

ORIGINAL BE-RO MELTING MOMENTS-AFTERNOON TEA BISCUITS OR COOKIES

Steps:

• Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
• Cream the butter or margarine with the sugar until very light and fluffy. Beat in the vanilla essence or extract.
• Stir in the flour and mix well.
• Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut.
• Cut each glace cherry into quarters, for quarter for each melting moment.
• Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit. Bake for 10-15 minutes until golden brown but NOT dark brown.
• N.B. To help shape "ball" type biscuits, slightly dampen the hands.

WI MELTING MOMENTS

Steps:

• Cream together the shortening, butter and sugar until light and fluffy. Beat in the egg and vanilla essence, then sift in the flour and bring together gently to form a dough. Roll the dough in walnut-sized balls and press them into the oats to cover. Flatten on a baking tray and use a teaspoon to make an indent in each biscuit. Drop in ½ tsp of jam (or a glace cherry). Bake at 160 degrees C, gas mark 3 until golden

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 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.

MELTING MOMENTS

Steps:

• Whisk together in a medium bowl flour, cornstarch, and salt.
• In a food processor fitte with the metal blade, process the powdered sugar until very fine.
• Cut the butter into a few pieces and add it in the food processor with the motor running.
• Process until smooth and creamy.
• Pulse in the vanilla extract.
• Scrape the sides of the bowl.
• Add the flour mixture and pulse in just until incorporated.
• Scrape the dough into a bowl and refrigerate it for at least 2 hours.
• Preheat oven to 375.
• Form dough into"ropes" 1/2 inch in diameter and 2 1/2 inch long.
• Curve dough into crescent shape.
• Place dough on cookie sheet covered in parchment paper (or buttered cookie sheet).
• Bake for 10-15 minutes or until just beginning to brown around the bottom edges.
• Allow cookies to cool on sheets for a few minutes.
• Transfer cookies to powdered sugar and roll gently.
• Careful: these cookies are delcate!