These Melting Moments Butter Cookies are delicately light, with a delicious buttery flavor and truly melt in your mouth deliciousness.
Filled with buttercream or jam, these beautiful cookies are an absolute treat.
Also known as Viennese Whirls or Sandwich butter cookies, this is a super easy bake made using basic ingredients.
These cookies can be piped or rolled into balls, flattened and baked.
What do you need to make Melting Moments Butter Cookies
For the cookies:
- Butter at room temperature. Take the butter out of the refrigerator at least an hour before baking. It should be soft, but not melted.
- Powdered/Icing sugar. This type of sugar is used because it dissolves quickly when mixed with butter. It also gives these cookies that amazing light, crisp, melt-in-your-mouth texture.
- Cornflour. Cornstarch contributes to the light and tender texture of these cookies.
- Vanilla extract
- Cake Flour or all-purpose flour
For the filling and buttercream (optional)
- Butter: The butter should be at room temperature.
- Powdered sugar/icing sugar: Sift your powdered sugar to ensure a smooth buttercream
- Vanilla extract
- Strawberry or raspberry jam
Tips to produce the perfect Melting Moments Butter Cookies
Although this is a really easy recipe, the following helpful tips will ensure the perfect bake:
Cream the butter and sugar WELL.
This means that it should be beaten for at least 5 to 8 minutes.
An electric handheld or stand bowl mixer is helpful to aid in the creaming process.
The creamed butter and sugar should be light in color and fluffy in texture. This will create lighter cookies as opposed to a dense heavy batch of cookies.
Do not overfill the piping bag with the dough. Rather divide the dough in half, this will make the piping easier to manage.
Refrigerate the piped dough before baking. This is an important step so please do not leave it out.
Refrigerating the piped dough for about 30 minutes before baking.
This prevents the dough from spreading while baking ensuring that the cookies keep their beautiful piped shape.
The sugar in the dough becomes more pronounced as it chills creating a delicious flavored bake.
It also promotes light texture and golden brown color.
Avoid over baking the cookies. Bake until the edges turn a golden brown color.
How to make Melting Moments
In a large bowl, beat the butter and powdered sugar for about 5 minutes until pale and fluffy.
Sift the flour and cornflour into the butter mixture and beat for 2 minutes on medium speed until thoroughly combined. Add vanilla extract and beat for 20 seconds more to combine.
Spoon the mixture into a piping bag fitted with an open star nozzle (1M).
Pipe in circles or straight
If you feel that the dough is too stiff to pipe, then just add a tablespoon of warm milk to the dough. This will make the dough softer and easier for you to pipe
Place the baking sheet into the refrigerator for 30 to 40 minutes to firm up the piped cookies.
Bake for 10 to 12 minutes until golden brown. Remove from the oven and leave the cookies on the baking sheet to cool for 10 minutes.
Melting Moments Cookies
INGREDIENTS
Instructions
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Beat the butter and sugar: In a large bowl, beat the butter and powdered sugar for about 5 minutes until pale and fluffy
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Add dry ingredients and extract: Sift the flour and corn flour into the butter mixture and beat for 2 minutes on medium speed until thoroughly combined. Add vanilla extract and beat for 20 seconds more to combine.
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Pipe: Spoon the mixture into a piping bag fitted with an open star nozzle (1M).
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If you feel that the dough is too stiff or hard to pipe, then just add a tablespoon of warm milk to the dough. This will make the dough softer and easier for you to pipe
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Refrigerate piped shapes: Place the baking sheet into the refrigerator for 30 to 40 minutes to firm up the piped cookies.
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Bake: Preheat the oven to 350°F/180°C (160°C fan) Bake for 10 to 12 minutes until golden brown. Remove from the oven and leave the cookies on the baking sheet to cool for 10 minutes.
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Cool: These cookies are very delicate so avoid using your hands to pick them off the baking tray. Rather use a spatula to transfer them to a cooling rack.
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Serve with buttercream or jam and dip into melted chocolate
