Let’s face it, even when we think we’ve given people the perfect gift, sometimes those presents actually SUCK.
And can lead to things sucking for the receiver of said gift.
Join me for a few minutes and I’ll explain…
MELTING MOMENTS COOKIES RECIPE
(As I mentioned, I think my Mom’s recipe was a bit different, but this one is close enough. It’s from a Robin Hood add I ripped out of a magazine years ago.)
FILLING INGREDIENTS
1/2 cup (125 mL) butter (unsalted)
1-1/2 cups (375 mL) icing sugar
1 tsp (5 mL) pure vanilla extract
1/4 cup (50 mL) whipped cream or 2-3 tbsp (30-40 mL) milk, divided*
COOKIES INGREDIENTS
1 cup (250 mL) Robin Hood All Purpose Flour (or your flour of choice)
1/2 cup (125 mL) Robin Hood Cake & Pastry Flour (again, your choice)
1/2 cup (125 mL) Fleischmann’s Canada Corn Starch (I guess the same company, so use what you like)
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1 cup (250 mL) butter (unsalted), softened
1 cup (250 mL) icing sugar
1 tsp (5 mL) pure vanilla extract
Icing sugar for dusting
FILLING DIRECTIONS
- In a medium saucepan, heat butter over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat.
- In a small bowl, strain butter through a coffee filter or paper towel. Cool for 30 minutes. When butter is cold but still liquid, beat with icing sugar and vanilla. Add whipped cream 1 tbsp (15 mL) at a time, and beat until smooth.
COOKIES DIRECTIONS
- Preheat oven to 300F (149C). LIne baking sheets with parchment paper.
- In a medium bowl, sift flours, corn starch, baking powder and salt. Reserve.
- In a large bowl, beat butter, icing sugar and vanilla until smooth and lighter in colour. Mix in dry ingredients just until incorporated and a smooth dough forms.
- Roll dough into balls with your hand using a scant 1 tsp (5 mL) and place 2″ (5 cm) apart on prepared baking sheets. Flatten the cookies in 3/4″ (1.9 cm) disks.
- Bake in preheated oven for 13-15 minutes. Cool on wire rack, 10 minutes.
ASSEMBLY
- Spread underside of 1 cookie with filling. Sandwich with another cookie, flat side down. Repeat with remaining cookies and filling. Dust with icing sugar, if desired.
TIP
- Filling can be made up to 2 days in advance and kept in refrigerator. Bring to room temperature, 1 hour before using.
* It says Whipped cream, but it doesn’t mention actually whipping it, so I think it really means Whipping cream. Might make a little difference, but I thought it was worth mentioning.
ENJOY THE MELT IN YOUR MOUTH DELICIOUSNESS!