Melting Moments Rum Flavored Recipes

MELTING MOMENTS COOKIES RECIPE

Steps:

• Measure all the ingredients.
• Put all the ingredients in a mixer or blender. Add the butter first, followed by icing sugar, and cornstarch and salt.
• Lastly, add the cake flour on top.
• Mix until the ingredients are well combined and clear from the side of the mixing bowl.
• Place a piece of baking paper on the baking tray.
• Apply some oil to the paper with a bakery brush.
• Use a small amount of the cookie dough to form a ball with your clean hand, about 12g each. Place the ball on an oiled baking paper, well separated from each other. Press it down with the back of the fork to form a pattern. Otherwise, you can also pipe it onto the baking paper.
• Bake at 190°C for 18 - 20 minutes.
• Put the cookies into the cookie box, and separate with the bubble wraps.
• Seal it up with cellophane tape.

CAFE STYLE MELTING MOMENTS

Steps:

• Preheat the oven to 180degrees (350F).
• Place the butter, icing sugar and vanilla in a bowl and beat with electric beaters until light and fluffly.
• Stir in the flour and cornflour until combined. The more evenly mixed the ingredients are, the meltier the biscuit so be sure to mix well!
• OPTIONAL:Place all the mixture into a piping bag fitted with a fluted nozzle.
• Pipe 3cm (1inch) rounds onto a baking tray lined with baking paper. Best to start piping by piping the circular outline of the biscuit and working your way in a circular clockwise motion towards the middle of the biscuit. NOTE:If you do not wish to use a piping bag, simply roll balls measuring approx 2 teaspoon full of mixture onto the lined trays. Flatten slightly. Be sure to leave room for spreading. This amount of batter makes approx 32 individual biscuits.
• Cook for 12-14 minutes until biscuits are just golden. They may still look a little soft in the middle but they set upon cooling.
• Cool on trays.
• To make the filling: Place the butter, icing sugar, lemon juice and rind in a bowl and beat with electric beaters until fluffly and creamy. Pipe (or apply with knife) onto half the biscuits and sandwich with the remaining buscuits. Variations on this filling can be done with ORANGE; Replace the lemon juice and lemon rind with the same quantity of orange juice and rind. This can also be done with LIME in the same manner. These also taste good with caramel filling!

MELTING MOMENTS/ AUSTRALIA

Steps:

• Biscuits.
• Beat the butter until light and creamy. Add the powdered sugar and beat until combined. Add the cornstarch, plain flour and vanilla, and mix at slow speed until just blended together. For firmer biscuits, add extra flour at this stage.
• Lightly butter and flour a baking tray and preheat the oven to 325°F
• Make a ball from a level dessert spoon of the mixture and place on the tray, allowing room for the biscuits to spread. Repeat with remaining mixture.
• Dip a fork into some flour, knocking off any excess and make an imprint with the tines, flattening the biscuits a little.
• Place the tray on the centre shelf of the oven and bake slowly until the biscuits are just coloured, 10 to 15 minutes.
• Remove from the oven with a spatula and place the biscuits on cake rack.
• To make icing:.
• Beat the butter with a wooden spoon. Add the powdered sugar and beat until the sugar is almost absorbed with the butter. Add the vanilla and salt and with the addition of a little boiling water, bring to a thick and creamy consistency, balancing with a little more powdered sugar if necessary.
• To finish the biscuits, join 2 biscuits together with a tsp of icing spread with a knife. Return to a cooling rack until the icing is completely set before removing to an airtight container.

MELTING MOMENTS

Steps:

• Whisk together in a medium bowl flour, cornstarch, and salt.
• In a food processor fitte with the metal blade, process the powdered sugar until very fine.
• Cut the butter into a few pieces and add it in the food processor with the motor running.
• Process until smooth and creamy.
• Pulse in the vanilla extract.
• Scrape the sides of the bowl.
• Add the flour mixture and pulse in just until incorporated.
• Scrape the dough into a bowl and refrigerate it for at least 2 hours.
• Preheat oven to 375.
• Form dough into"ropes" 1/2 inch in diameter and 2 1/2 inch long.
• Curve dough into crescent shape.
• Place dough on cookie sheet covered in parchment paper (or buttered cookie sheet).
• Bake for 10-15 minutes or until just beginning to brown around the bottom edges.
• Allow cookies to cool on sheets for a few minutes.
• Transfer cookies to powdered sugar and roll gently.
• Careful: these cookies are delcate!

CHOCOLATE MELTING MOMENTS

Steps:

• Cream together margarine and sugar, add the essence.
• Stir in the flour and coco and mix thoroughly.
• Devide the mixture into 20 pieces, roll each into a ball with wet hands and coat with rolled oats or coconut.
• Place on a greased baking sheet and press out a bit, place a small bit of chocolate on each one.
• Bake in a moderate oven (325-350) (165-175) for 15-20 minutes.

MELTING MOMENTS COOKIES

Steps:

• In medium mixing bowl, cream butter till light; then gradually add the confectioners' sugar and salt.
• Beat this mixture thoroughly, about 3 minutes; gradually add the cornstarch and flour and blend well.
• Form the dough into walnut-sized balls and chill in the refrigerator for 1 hour.
• Preheat oven to 350°.
• Transfer the balls to an ungreased cookie sheet and let stand for 20 minutes or until soft, then make a thumprint on top of each to flatten the cookies.
• Bake for 15-16 minutes or until the cookies are golden on the bottom. Remove to rack to cool.
• While the cookies cool, make the icing. In a small bowl, combine the butter, confectioners' sugar, almond extract, and half-and-half until creamy.
• This may be tinted with food coloring.or just left white.
• Ice the cookies when they are completely cooled.
• Store in tins, separated in layers by plastic wrap.