A Lemon Tart may just be my all-time favorite dessert. I am always searching for the perfect recipe, and that is
why I chose it as my cake to bake for this month's #CakeSliceBakers.
Showing posts with label shortbread. Show all posts
Showing posts with label shortbread. Show all posts
June 20, 2017
Anytime Tarragon-Apricot Cookies ~ #CreativeCookieExchange
A cookie that is equally at home with a glass of wine as it is with a cup of tea or coffee is
a recipe that you need to treasure. That is what I realized when baking these
Anytime Tarragon-Apricot Cookies.
March 21, 2017
Lilikoi-Lime Shortbread Thumbprint Cookies ~ #CreativeCookieExchange
#CreativeCookieExchange is baking Cookies for Tea this month. As a big tea drinker and a cookie lover, this theme is perfect for me. The only trouble I had was narrowing it down to just one cookie. There are so many great cookie recipes out there waiting to be baked.
December 20, 2016
Honey Mixed Nut Bars - #CreativeCookieExchange
Nuts in Cookies! is the theme for #CreativeCookieExchange this month. I had trouble picking just one type, so I used all the nuts - well almost.
November 22, 2016
Hawaiian Christmas Cookies ~ #CreativeCookieExchange
#CreativeCookieExchange is all about the decorated cookie this month. Unfortunately for me I stepped out of line when the decorating of cookies talent was being handed out, so I missed out. Lucky for me I found these adorable reindeer cookies to make.
May 17, 2016
Sticky Mango Shortbread Bars ~ #CreativeCookieExchange
December 10, 2013
Cardamom Snowdrop Cookies
Everyone seems to be in major cookie mode at the moment, and I'm loving it. I saw these cookies over at Savory Simple and knew that I would have to make them. Cardamom has to be one of my favorite spices - it is extremely aromatic and since it comes from a plant belonging to the ginger family it has a nice zing to it. Cardamom pods are native to southern India and, by weight, they are the third most expensive spice in the world. Luckily a little goes a long way.
September 16, 2013
Melting Moments - #CreativeCookieExchange
Melting Moments how do I love thee, let me count the ways - melt-in-your-mouth, buttery, rich crumbs that shatter on the first bite, sweet vanilla buttercream, tart raspberry jam. This cookie is definitely a match made in heaven, and that is why I choose it as my first post for the Creative Cookie Exchange.
The Creative Cookie Exchange was established by Laura (The Spiced Life) and Rebecka (At Home with Rebecka), with the idea that we will all have fun baking cookies together. Each month an ingredient or theme will be selected and then we will all be baking some amazing cookies and sharing them with you on our blogs.
The theme selected for this month is Back to School. Whether it is a cookie that I have packed in their lunch boxes, or a special after school treat I just love making cookies for my girls. They are in high school now, and have very busy schedules, but I just love the idea that I have sent them to school with a little treat that will remind them that I am thinking about them. It is also a lot of fun to make a double batch and send the cookies to school for them to share with their friends (and it removes the temptation from me ;)).
The Melting Moment is a cookie that is very popular in Australia, where you will find them in grocery stores, cake shops, and cafes. There appears to be two schools of thought with regards to the addition of jam, with some people stating that if you add jam it is actually called a Monte Carlo. I saw this cookie being made on MasterChef Australia (which in my opinion is far superior to the format of the US MasterChef - the contestants are much nicer to one another and the judges more supportive) and I decided to add the raspberry jam as per the recipe, and I am glad that I did.
The only change I made to the original recipe (besides converting it from metric to imperial) was to make the cookies a bit smaller, although after sandwiching them together, I realized that I should have flattened them just a little more because they tended to roll around the plate. Next time I would flatten half of the cookies, and use a fork to indent the rest. Also, I choose to make the raspberry jam, but you could certainly use store-bought, or even change the flavor if you wanted. The recipe for the jam does produce more than enough to fill the cookies, so if you do not want leftovers, cut this in half. The recipe made about individual 22 cookies, so 11 when sandwiched together.
Melting Moments
(Printer Friendly Recipe)
Ingredients
Biscuits ~
- ¾ cup butter (1½ sticks)
- ½ cup powdered sugar, sifted
- ½ cup custard powder (or cornstarch)
- 1 teaspoon baking powder
- 1½ cups all-purpose flour
- powdered sugar, to serve
Vanilla Buttercream ~
- 7 tablespoons butter, softened
- 2 teaspoons vanilla bean paste
- 1 cup powdered sugar, sifted
Raspberry Jam ~
- 2 cups fresh or frozen raspberries
- 1¼ cups sugar
- 1 tablespoon lemon juice
- ½ teaspoon gelatin powder
Preparation
Biscuits ~
- Preheat oven to 180°C. Line two oven trays with Silpats or parchment paper.
- In the bowl of an an electric mixer with paddle attachment, cream butter for two minutes.
- Add powdered sugar and custard powder (or cornstarch) and mix until combined.
- Sift the baking powder and flour together then add to the dough and mix well, scraping down the sides of the bowl and beaters as needed.
- Roll dough into 1 tablespoon-size balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent.
- Bake biscuits for 14 minutes or until light golden.
- Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.
- Make buttercream and jam while waiting for the cookies to cool.
- Place a spoonful of cooled jam on the base of half the biscuits.
- Pipe buttercream in a circle onto the base of the other half of the biscuits. Gently press one of each biscuit together to form a melting moment.
- Dust with icing sugar before serving.
Vanilla Buttercream ~
- In the bowl of an electric mixer add butter and vanilla paste and mix until smooth.
- Add powdered sugar and beat until mixture forms a paste, the consistency of thick icing.
- Spoon into a piping bag fitted with a small star nozzle.
Raspberry Jam ~
- Place raspberries, sugar and lemon juice in a small saucepan and cook for 20-30 minutes on medium heat until thickened.
- Mix gelatin powder with one tablespoon cold water together.
- Remove the jam from the heat, stir through gelatin mixture.
- Transfer to a heatproof bowl and cool in the fridge.
- Write a blog post with recipe and original photo (please include some language here specific to that month's theme). We would like the recipe to be one you’re making for the first time, and photos must be original.
- Post the Cookie Exchange badge somewhere on your blog so others can join in the fun ~
- Make a good faith effort to visit and comment on the other cookies in the Linky party. We alllove cookies so that should be easy!
- LIKE the Creative Cookie Exchange Facebook Page.
- FOLLOW the Creative Cookie Exchange Pinterest Board.
- LINK your blog post below using the Linky tool.
You can also just use us as a great resource for cookie recipes - be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration for this month's theme, check out what all of the hosting bloggers have made so far ~
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