The first time I bake this cookie was February 2013, right before Valentine’s Day. That was why I chose a heart-shaped cookie cutter. I haven’t got the recipe right yet, so my melting moment cookies is slightly harder than what I prefer. Another option is to make bigger cookies, about 5 cm length.
For a description of Melting Moments Cookies:
If you have not had a chance to savor these delicate treats that I am going on about, ‘Melting Moments’ are aptly named for their buttery shortbread-like texture. Trust me, it really melts in your mouth as it titillates your every taste bud. After browsing variations of these delightful cookies over the net, I am inspired to get my ‘joy of baking’ mood on. And with ingredients that are so easy to come across, it’s easily inspiring to bake some of my own best Melting Moments ever.
For a velvety smooth and fluffy, crumbly cookie that is totally irresistible, the key ingredients are substituting cornstarch (cornflour) with potato starch for the light and fluffy texture, cake flour for a soft finishing touch and real butter for the wonderful flavor.
– Melting Moments Cookies, Rasa Malaysia.
I made this cookie because the taste reminds me of another type of cookie; at that time, I couldn’t get the recipe right, but I finally did (featuring next week).
Melting Moments Cookies
Ingredients: (about 90 cookies)
- 160 g plain flour
- 125 g corn flour
- 250 g unsalted butter
- 60 g icing sugar (reduced)
- 1/2 tsp (2.5 g) of vanilla extract)
- Icing sugar for dusting (optional)
- Prepare all ingredients and placed them in separate bowls. Make sure the butter is at room temperature.
- Line the baking tray with parchment paper.
- Preheat the oven to 170’C
- In a mixing bowl, beat butter and icing sugar until creamy.
- Add vanilla extract and stir well.
- Fold in plain flour, corn flour and mix well until a soft dough is formed.
- Use a rolling pin to roll dough until about 0.5 cm thickness or less.
- Use a cookie cutter to make different shapes of cookies.
- Transfer the dough into a baking tray.
- Bake for about 12-15 minutes at 170’C.
- Place them on a wire rack to cool for about 5 minutes.
- Dust icing sugar over cookies using a sieve.
Recipe modified from: Rasa Malaysia