ORIGINAL BE-RO MELTING MOMENTS-AFTERNOON TEA BISCUITS OR COOKIES
These are great little "light as a feather" and meltingly crisp English style biscuits, or cookies. This recipe is the slightly adapted recipe from the Be-Ro Flour cookbook - they suggest lard, but I don't "do" lard! Melting Moments ALWAYS made an appearance on my grandmother and mum's afternoon tea table, and we also had them popped into our lunch boxes for school. The recipe is SO easy to rustle up and they stay crisp and fresh for up to 5 days in an airtight tin. You can roll them in coconut or oats, I prefer coconut - but I am sure they would be just as nice with oats, which is a suggested alternative. Children and "big children" love these, and they really are melting moments, great with a cuppa English tea!
Provided by French Tart
Categories Dessert
Time 30m
Yield 25-30 Melting Moments
Number Of Ingredients 6
Steps:
- Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
- Cream the butter or margarine with the sugar until very light and fluffy. Beat in the vanilla essence or extract.
- Stir in the flour and mix well.
- Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut.
- Cut each glace cherry into quarters, for quarter for each melting moment.
- Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit. Bake for 10-15 minutes until golden brown but NOT dark brown.
- N.B. To help shape "ball" type biscuits, slightly dampen the hands.
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.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.9 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.4 g, Sodium 27.5 mg, Sugar 1.6 g
MELTING MOMENTS
These are another family favorite cookie. We usually make a batch of frosting with red and a batch with green.
Provided by Miss Erin C.
Categories Dessert
Time 50m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Cream butter, add cornstarch powdered sugar and flour.
- Mix well.
- Form into 1-inch balls.
- Bake at 350°F for 10-12 minutes, cool.
- Frost with your favorite frosting recipe.
- We usually do half a batch or pink, and half a batch of light green.
Nutrition Facts : Calories 844.9, Fat 53.8, SaturatedFat 33.9, Cholesterol 145.4, Sodium 393.1, Carbohydrate 86.3, Fiber 1.1, Sugar 39.5, Protein 5.4
MELTING MOMENTS
We first had these in a nearby town known as "Little Sweden". I purchased a cookbook which luckily had the original recipe within! There are other melting moment recipes, but most use cornstarch. These are the real deal - and truly will melt in your mouth! Always a crowd pleaser!
Provided by Susan Lee
Categories Dessert
Time 13m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix butter, flour and powdered sugar.
- Roll into balls the size of ping-pong balls.
- Place on cookie sheet and flatted to about 1/2 inch.
- Bake at 425* for just a few minutes until the edges just begin to show color (really watch them closely!) When cool, frost with the icing mixture on the FLAT side- to create a sandwich cookie.
- (You can just frost the cookie tops to double the cookie total. Also, you may substitute almond extract and a touch of red coloring for the cherry juice).
SHORTBREAD
I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a "Down Under" heritage. This easy shortbread recipe brings back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live! -Allen Swenson, Camdenton, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill. , Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
MELTING MOMENTS COOKIES
Make and share this Melting Moments Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h15m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- In medium mixing bowl, cream butter till light; then gradually add the confectioners' sugar and salt.
- Beat this mixture thoroughly, about 3 minutes; gradually add the cornstarch and flour and blend well.
- Form the dough into walnut-sized balls and chill in the refrigerator for 1 hour.
- Preheat oven to 350°.
- Transfer the balls to an ungreased cookie sheet and let stand for 20 minutes or until soft, then make a thumprint on top of each to flatten the cookies.
- Bake for 15-16 minutes or until the cookies are golden on the bottom. Remove to rack to cool.
- While the cookies cool, make the icing. In a small bowl, combine the butter, confectioners' sugar, almond extract, and half-and-half until creamy.
- This may be tinted with food coloring.or just left white.
- Ice the cookies when they are completely cooled.
- Store in tins, separated in layers by plastic wrap.
Nutrition Facts : Calories 1108.4, Fat 70.7, SaturatedFat 44.5, Cholesterol 186.7, Sodium 595.7, Carbohydrate 114.8, Fiber 1.4, Sugar 52.6, Protein 5.4
MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
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