Melting Moments Cookies With Raspberry Buttercream
Melting Moments Cookies are a sort of shortbread that melts to your mouth. those ones are full of an easy Raspberry Buttercream. This is the first-class melting moments recipe ever.

I honestly love this international of meals running a blog. It’s a variety of work however I like developing recipes, baking and taking (with a bit of luck) lovely images to proportion on my little piece of the webosphere. The alternative thing I really like approximately being a food blogger is all of the sincerely cute human beings I’ve met alongside the adventure. It’s just any such supportive network, and real humans at the back of such a lot of exceptional cooking web sites.
These little cookie morsels are packed with a wonderful easy Raspberry Buttercream. This raspberry filling simply desires four components and they all get thrown in a bowl collectively and beaten collectively till you have soft, buttery Raspberry Buttercream. The buttercream sets at room temperature so this is the sort of cookie fine followed with a pleasing cup of tea .

INGREDIENTS :
FOR THE COOKIES:
- 226 g (1 cup / 2 sticks) unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 195 g (1 1/2 cups / 7oz) plain (AP) flour
- 70 g (1/2 cup / 2.5oz) cornflour (corn starch)
- 1/3 cup pink and yellow sprinkles
- 70 g (1/2 cup / 2.5oz) icing (powdered / confectioners) sugar
FOR THE RASPBERRY FILLING:
- 1/3 cup frozen raspberries
- 113 g (1/2 cup / 1 stick) unsalted butter, softened
- 2 cups (280g / 10oz) icing (powdered / confectioners) sugar
- 1/2 teaspoon vanilla extract (optional)
- Pink food colouring (optional)
INSTRUCTIONS :
FOR THE COOKIES:
- In a stand mixer with paddle attachment, beat together the butter and sugar. Add the vanilla and beat well.
- Sift together the flour and cornflour, then add the sprinkles and mix well.
- Add the flour mixture to the butter mixture in 3 parts, gently mixing between each until just incorporated.
- Flatten the dough into a disk in some plastic wrap and sit in the fridge to firm up for about 1/2 an hour.
- Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
- Roll 1/2 tablespoons of mixture into balls and then press down lightly with a floured fork on top of each and sprinkle with a few extra sprinkles.
- Bake for 15 minutes until just starting to brown on the edges, then transfer to a wire rack to cool.
FOR THE RASPBERRY FILLING:
- Heat the raspberries in the microwave for 30 seconds. Push them through a strainer until you have about 6 teaspoons of raspberry juice. Discard the seeds.
- Add the raspberry juice, butter, icing sugar and vanilla to a bowl and beat with a handheld mixer (or in a stand-mixer) until light and creamy. Scrape down the sides of the bowl as necessary. Add some pink food colouring to intensify the colour if using and mix well.
- Spread or pipe some buttercream onto the flat side of half of the cooled cookies, then top with another cookie.
0 Response to "Melting Moments Cookies With Raspberry Buttercream"
Post a Comment