Melting Moments Cookie: The Secret Recipes From The 1900s To The 1980s By B. Dylan Hollis

Clouds aren’t typically willing to be eaten, and if they were, they likely wouldn’t taste of much good. This old-school, incredible cookie might very well be your next best bet.

I don’t believe I’m exaggerating when I say that if you’ve never had Melting Moments, you’ve not lived. They are as if shortbread were to be sanctified and imbued with the heavenly ability to melt in your mouth with the beauty of a million air pockets, all while giving way to the sweet lilt of vanilla buttercream.

They are a rich and delicate treat, taking you away from the rigors of life for just one, melting moment.

COOKIE

  • 2 cups (450g) butler, softened
  • 1 cup (120g) powdeted sugar
  • 1.3/4 cups (245g) all-purpose flour
  • 1.1/2 cups (200g) cornstarch
  • 1/2 tsp baking powder

FILLING

  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cups (150g) powdeted sugar
  • 1.1/2 tsp vanilla extract

COOKIE METHOD

1. Preheat the oven to 350°F (180°C).

2. In a large bowl, beat the butter until it lightens, about 5 minutes. Gradually cream in the powdered sugar until creamy and uniform.

3. In a separate bowl, combine the flour, cornstarch, and baking powder. Slowly add this to the creamed mixture, beating well. The mixture should be smooth and creamy, with no visible lumps

4. Chill the dough in the fridge for at least 30 minutes.

5. Using a small cookie scoop or a small spoon, scoop off enough dough to roll 1’%-inch (4 cm) balls between hands. This is a wet dough, but it can be done if one accepts messy hands.

6. Place the balls on a parchment-lined baking sheet, allowing 2 inches (5cm) between them. Bake for 18 to 20 minutes, until the edges begin to brown.

7. Let cool for 10 minutes on the baking sheet before transferring to a wire rack. Take care transferring cookies as they are very delicate. Allow the baking sheet to cool between batches.

FILLING METHOD

8. In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl with which an electric hand mixer is to be used, beat the butter until it lightens, about 5 minutes. Gradually beat in the powdered sugar until pale, creamy, and uniform. Beat in the vanilla. Continue to beat for another 3 minutes.

9. Dividing the completely cooled cookies, evenly and carefully spread the filling atop the flat sides of half the cookies. Alternatively, you may place the filling in a piping bag, and pipe a rough tablespoon onto the cookie’s centers. Sandwich with the remaining half. Store assembled cookies in an airtight container in a cool environment, or the fridge.

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