Shortbread Puffs Also Called Melting Moments Recipes

RECIPES

Steps:

• Step 1:Preheat the oven to 170°C, 150°C Fan, Gas Mark 4 and line two baking sheets with baking parchment.Step 2:Beat the butter and icing sugar together until they are very soft and creamy.Step 3:Add the vanilla and sift in the flour and custard powder, mix together until you have a soft dough. Step 4:Roll the dough into walnut sized balls, You should get 30. If it helps, weigh them. They should be 20g each.Step 5:You will need to bake them in batches, as they will spread a little. Place 9 on each tray, well spaced a press them with the tines of a fork.Step 6:Bake in your preheated oven for 15 minutes. Allow to cool for 5 minutes on the tray and then transfer to a wire rack to cool completely.Step 7:To make the icing beat together all the ingredients until light and smooth. If you can, use an electric mixer and beat for 5 minutes.Step 8:When the biscuits are cool you can fill them. Using a piping bag pipe a small amount of icing on 15 biscuits and then use the remaining 15 to make sandwiches.

MELTING MOMENTS II

Steps:

• Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
• Refrigerate 1 hour.
• Preheat oven to 300 degrees F (150 degrees C).
• Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

MELTING MOMENTS (CORNSTARCH COOKIES OR BUTTER COOKIES)

Steps:

• In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and confectioners' sugar.
• In a large mixing bowl or the bowl of your stand mixer cream the butter until smooth and lighter in color. Add the dry ingredients and mix until all of the dry ingredients are incorporated. Cover and chill for 1 hour.
• Preheat your oven to 300°F (150°C) and shape the dough into 1-inch balls. Place them onto a parchment paper or silicone mat lined baking sheet with about 2 inches of spacing between the cookies.
• Press down firmly to flatten the cookies using a dampened fork. Bake in the middle of your oven's center rack for 18-20 minutes or until the cookie bottoms just begin to turn a light golden color.
• Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. Dust with confectioners' sugar once cooled (or the sugar will melt) if desired.

SHORTBREAD PUFFS (ALSO CALLED MELTING MOMENTS)

Steps:

• Cream butter.
• Add icing sugar & cornstarch & beat on high until fluffy.
• Add vanilla & pinch of salt.
• Add flour and beat mixture until light and fluffy.
• Roll dough into small balls and place on cookie sheet. Dough will be very soft and sticky. Flatten with palm of your hand, lightly floured.
• Decorate with red sprinkles.
• Bake at 300 F for 10 minutes.
• Makes about 5 dozen cookies. Freezes well.