Welcome back Zesties! I just want to start off by saying that it was so incredible to see all of you that signed up for the newsletter and have been reading the weekly posts. It is just so incredible to watch this little thing grow and I continue to appreciate each and every one of you!
We are back to recipes this week and starting of May with my favorite cookie of all time.
When you think about your favorite cookie, what do you think of? Chocolate Chip, Sugar Cookie, Snickerdoodle, Peanut Butter…Yeah, that’s what I used to think too before having my first Melting Moment. Melting Moments are an Australian-exclusive recipe. Americans do not have them and therefore, until you make this recipe (or come to Australia just to try one), I don’t know if you’ll truly grasp the concept of a fantastic Melting Moment.
These cookies are melt-in-your-mouth wonderful. You think they’ll crumble based on their outside flaky and buttery appearance, but one bite and you’ll realize that it’s held perfectly together with the right amount of sugar and sweet and the amazing balance of softness. They are also rather little cookies, smaller than the palm of your hand, making the experience of eating one of this amazing cookies but a fleeting…melting…moment.
Are you drooling yet? Good!! Let’s get started.
Also last minute big news. I AM OFFICIALLY AN AMAZON AFFILIATE!! Any links here get redirected back to my affiliate page and any purchases made with those links help me with a teeny tiny percent back. I also really pushed for this because I wanted you all to be to have the ingredients delivered right to your door. Also, I made sure all the products were the cheapest but still the best quality. I gotchu guys 😉
(Sorry to all of my Australian followers, this is my American Amazon account. We all know Australia Amazon isn’t the same…)
INGREDIENTS – COOKIES
- 2 stick of BUTTER (230 grams) room temperature
(This is lightly salted, highly recommend a lightly salted butter to help with the taste. Since the other ingredients are not strong, too much salt will overpower the flavor)
- 1 c. + 3/4 c. PLAIN WHITE FLOUR (280 grams)
- 1/2 c. + 1 tbsp. POWDERED SUGAR (60 grams) (+ more for sprinkling on top)
(First time I made this, I used icing mixture – not the same. This is a vital ingredient because it contributes to the light and fluffy finish. You can search for: icing sugar, confectioners sugar, powdered sugar)
- 3 tbsp. CORN STARCH
(If you don’t have corn starch already, cannot recommend it enough! It makes things stick together efficiently. It is great to thicken sauces or make cookies fluffy, or add some crunch)
- 1 tsp. VANILLA
(Can be swapped with pure maple syrup (this gives it a wonderful warm subtle maple flavor. SO GOOD) or 1/2 tsp. honey. Trust me I know pure vanilla is expensive)
INGREDIENTS – STUFFING
- 2 sticks of BUTTER (230 grams) room temperature
- 5 c. POWDERED SUGAR
- 1 tsp. VANILLA
(This can also be swapped with pure maple syrup or honey)
- 3 tbsp. FULL CREAM MILK
Yes, okay, they are shortbread, but that makes them sound so…boring! They are more than that, so much more than a boring shortbread cookie. They have 6 easy ingredients, there’s no eggs (so what even holds these little babies together??) and it has the same consistency as icing when you bake them. I mean these little things are a wonder.
The goal of these cookies is to be light and pillowy, not crunchy and crispy like a traditional shortbread. I tried 3 different recipes before finally coming to this one, so you could argue this is, in fact, the perfected recipe.
– You can add 1/4 tsp. of lemon extract and 1/2 tsp. lemon zest for some lemony Melting Moments
– They should bake long enough to be slightly ‘underbaked’ they will harden as they cool, but they should not be brown right out of the oven
– I was originally looking for a GF recipe to use up some more coconut flour, but was unsuccessful. The consistency of coconut flour (or anything other than regular and cornstarch/corn flour) makes the cookies a little heavier than original. You will also need to add a better ‘glue’ (like an egg or milk) to get the heavier flour to hold together with the other ingredients
– You gotta make the stuffing in the middle!! I know it might be an extra step and these cookies are good on their own, but the addition of two cookies with that fluffy buttercream frosting in the middle just takes the flavor up a notch and really proves why these are the best cookies out there
– They are really sweet and rich, despite their light and pillowy appearance. Just be prepared for the sweetness (it is made with icing sugar and powdered sugar after all)
I have been so excited to make these cookies and share this recipe! I think this is one of my favorite recipes to date, mostly because they turned out just how I wanted them too!
I have a few ideas written down for next week! I also have a surprise post/review coming up this week with something new Blake and I tried this week. (If you want a hint, head over to Instagram 😉)