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…
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?
I will bake and show you anything you want when you’re here 🙂
Mine spread too much when baking. The rosettes became flat disks 🙁
Any idea why that happens? I used butter, not margarine.
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.
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.
How much butter goes in the filling?
Hello Denise, uups…I really forgot the butter. It’s 2 oz (60g). Have fun making them!
Do you use plain or SR flour? 🙂