Heavenly Melting Moments Cookie Sandwiches

by Anne on January 3, 2011

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I bet you’re going to let out a sweet “sigh”, too when they melt in your mouth!

I got the Donna Hay ” Modern Classics2 ” Baking Book for Christmas. When I flipped through the sides, these Cookies cached my eye and I knew I couldn’t resist very long to make them. They are wonderful and really not difficult to make. You could even leave the Butter Cream out, I am sure they will be as delicious and probably not as sweet. They remind me of some German classic Butter Cookies or Shortbread. The consistency is the same. You take a bite and it just takes you one chew more that they melt.

Melting Moments Sandwich Cookies (by Donna Hay)

Ingredients

  • 175g (6oz) butter, softened (I used non dairy margarine)
  • 1/4 cup confectioner’s sugar
  • 1 teaspoon Vanilla Extract ( I used a vanilla butter flavor mix)
  • 1 cup flour, sifted
  • 1/4 cup cornflour, sifted

Preheat the oven to 350 degrees Fahrenheit (180 Celsius). Place the butter, icing sugar and vanilla in a bowl and beat with an electric mixer until light and fluffy. Mix in the flour and cornflour until combined.
Place the mixture in a piping bag fitted with a fluted nozzle and pipe 3cm (1in) rounds onto a baking tray lined with baking paper, allowing room for spreading.
Cook for 12-14 minutes or until golden. Cool on tray.

Filling

  • 1 cup Icing confectioner’s sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons finely grated lemon rind

Place the butter, sugar, lemon rind and juice in a bowl and beat with an electric mixer until fluffy and creamy. Pipe onto half the cookies and sandwich with the remaining cookies.
Makes about 16.

I can hear my sweet tooth fairy sing…

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{ 8 comments… read them below or add one }

Pat January 21, 2011 at 12:42 am

Oh My! These cookies look so wonderful! I sure wish I wasn’t on a diet because I would love to make this recipe. Plus the pictures are just beautiful. Maybe we can make these yummies the next time I come for a visit?

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Anne January 22, 2011 at 9:43 am

I will bake and show you anything you want when you’re here 🙂

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Raj May 16, 2011 at 1:28 pm

Mine spread too much when baking. The rosettes became flat disks 🙁

Any idea why that happens? I used butter, not margarine.

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Anne May 16, 2011 at 6:27 pm

oh :(. I never used butter before, always margarine. I can’t think of anything, that could cause that since I don’t have the experience with butter I can’t say if it was the butter or not.

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Tinker February 22, 2012 at 12:50 am

Hi Raj, Don’t sifted flour and corn starch but stir the flour and cornstarch with a spoon before measure. My first attempt turned out bad because I sifted all dry ingredients. Second attemp turned out perfect because I didn’t sift the dry ingredients. Please try again. Good luck to you and let us know your result.

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Denise December 18, 2011 at 9:19 pm

How much butter goes in the filling?

Reply

Anne December 19, 2011 at 7:54 am

Hello Denise, uups…I really forgot the butter. It’s 2 oz (60g). Have fun making them!

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Majerle May 9, 2013 at 1:07 am

Do you use plain or SR flour? 🙂

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