Shortbread Puffs Also Called Melting Moments Food

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.

MELTING MOMENTS (CORNSTARCH COOKIES OR BUTTER COOKIES)

Steps:

• In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and confectioners' sugar.
• In a large mixing bowl or the bowl of your stand mixer cream the butter until smooth and lighter in color. Add the dry ingredients and mix until all of the dry ingredients are incorporated. Cover and chill for 1 hour.
• Preheat your oven to 300°F (150°C) and shape the dough into 1-inch balls. Place them onto a parchment paper or silicone mat lined baking sheet with about 2 inches of spacing between the cookies.
• Press down firmly to flatten the cookies using a dampened fork. Bake in the middle of your oven's center rack for 18-20 minutes or until the cookie bottoms just begin to turn a light golden color.
• Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. Dust with confectioners' sugar once cooled (or the sugar will melt) if desired.

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 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.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

AUSSIE MELTING MOMENTS

Steps:

• Preheat oven to 160 deg Celsius Line 2 baking trays with baking paper.
• Beat butter, icing sugar/mixture and vanilla essence with an electric mixer until pale and creamy.
• Sift together flour and cornflour, and add to the butter mixture.
• Mix together gently with a wooden spoon, and then with your hands.
• Use lightly floured hands to roll mix into walnut-sized balls.
• Put on trays about 5cm apart, and flatten with a lightly floured fork to about 1cm thick.
• Bake for about 15 minutes, swapping trays in oven halfway through (ie. at 7 minutes), until cooked through.
• Cool on baking trays.
• Filling: Use an electric mixer to beat butter, icing sugar/mixture and cocoa together until well-combined.
• Sandwich cooled biscuits together with the filling then lightly dust with icing sugar.
• Vary the filling flavour by substituting the cocoa with one of the following:.
• grated rind of 1 orange.
• grated rind of 1 lemon.
• 1 tbsp of passionfruit pulp.

CHOCOLATE MELTING MOMENTS

Steps:

• Cream together margarine and sugar, add the essence.
• Stir in the flour and coco and mix thoroughly.
• Devide the mixture into 20 pieces, roll each into a ball with wet hands and coat with rolled oats or coconut.
• Place on a greased baking sheet and press out a bit, place a small bit of chocolate on each one.
• Bake in a moderate oven (325-350) (165-175) for 15-20 minutes.

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.

MELTING MOMENTS

Steps:

• Cream butter and sugar.
• Add almond extract.
• Sift dry ingredients.
• Add dry ingredients.
• Chill dough for at least 1 hour.
• Shape level teaspoons of dough into balls.
• Place on ungreased cookie sheet.
• Bake at 375 for 10 minutes.
• Cool.
• Top with frosting.
• Frosting.
• Melt butter in sauce pan.
• Remove from heat and stir in flavorings and powdered sugar.
• Add cream to spreading consistency.
• Tint frosting with colors of your choice.

MELTING MOMENTS COOKIES

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.