Madeleine inspired Melting Moments

I have an easy, elegant and scrumptious little cookie

to share with you today! It's a Melting Moments cookie baked 

in a mini Madeleine pan! I used the same recipe as my Melting 

Moments Sandwiches with Raspberry Buttercream, but this 

time I pressed pieces of the dough into my French Madeleine 

pan, baked them, then sprinkled them with powdered

sugar to serve. 

I used this same technique for my Orange Shortbread Madeleines.

I really liked the way this pan showed off the lovely details of the 

Melting Moments cookies. I used a darker non-stick pan for the 

orange shortbread madeleines and they weren't as pretty.

I didn't even have to butter the pan before baking. Then I 

let them cool for 3 or 4 minutes, gently tapped the pan 

on the counter and they fell right out.

I let them cool completely on a wire rack, and dusted them

with a light sprinkling of powdered sugar. How easy is that?!

I think these are a perfect easy addition to a 

Spring Tea Party menu! 

Madeleine inspired MELTING MOMENTS 

2 sticks (250g) butter, softened

1 teaspoon vanilla extract (I used clear)

1/2 cup (80g) icing (confectioners') sugar, sifted

1 1/2 cups (225g) all purpose flour

1/2 cup (75g) cornstarch (cornflour)

Preheat oven to 325F (160C).

Line baking sheets with parchment paper.

Into a bowl, sift together the all purpose flour

and the cornstarch/cornflour. 

Beat butter, extract and confectioners' sugar

with an electric mixer until light and fluffy.

On lowest speed, add flour mixture in two

batches.

Divide dough into quarters. Onto a surface dusted with 

a light coating of powdered sugar, Roll each quarter into 

a log about 9"-10" long and 1 1/4" round. Slice each log 

into 1/2 inch wide slices and press each piece into a 

Non-stick Mini Madeleine pan. Bake for about 15 

minutes. 

Let cool in pan for 3-4 minutes. Remove cookies from 

pan by gently tapping on work surface, then transfer 

them to a wire rack to cool completely. Makes 

approximately 80 tiny cookies.

To serve: Lightly dust cookies with powdered sugar

then arrange on a vintage plate. Place a few

edible flowers around for an extra pretty

touch! Enjoy!

Today I'd like to sit and sip

Forget about the world a bit,

Ignore the things I have to do,

         And just enjoy a cup or two. - Unknown

Melting Moments Sandwiches with Fresh Raspberry Buttercream

I have just discovered MELTING MOMENTS cookies

and adore them!! These little lovelies are similar to shortbread

and just melt in your mouth!! It's the perfect sweet for 

any tea party because they are so pretty and easy to make! 

The cookies contain a large amount of cornstarch which 

gives them that melt in the mouth texture!! The dough is

so easy to prepare and roll out! No problems sticking!

The fresh raspberry buttercream is a snap to make!

Don't let the extra step of cooking the raspberries

hinder you! The tartness of the buttercream is so

good with the cookies, and so worth it!!

I used my Wilton 2D tip to pipe the buttercream. Love the

design!!

This is a great tip when you're preparing for a tea party

and discover that you need some additional cake stands!

You could also display mints, peanuts, or sugar cubes

in this way!

After assembling the cookies, sprinkle with additional

powdered sugar! So pretty!!

MELTING MOMENTS with

Fresh Raspberry Buttercream

For the Cookies:

8 ounces (250g) butter, softened

1 teaspoon vanilla extract (I used clear)

1/2 cup (80g) icing (confectioners') sugar, sifted

1 1/2 cups (225g) all purpose flour

1/2 cup (75g) cornstarch (cornflour)

For the Buttercream:

5 ounces raspberries (fresh or frozen)

1/2 cup (1 stick) butter, room temperature

1 teaspoon lemon juice

3 1/2 cups sifted powdered sugar (divided)

Preheat oven to 325F (160C).

Line baking sheets with parchment paper.

Into a bowl, sift together the all purpose flour

and the cornstarch/cornflour. 

Beat butter, extract and confectioners' sugar

with an electric mixer until light and fluffy.

On lowest speed, add flour mixture in two

batches.

Divide dough in half. Roll out one at a time onto a 

lightly floured surface to 1/2". Using a small round 

cookie cutter, cut out as many circles as you can. Re-roll, 

then cut out more. Place rounds on lined baking sheet 

about 1" apart and bake for about 15 minutes. Let cool 

on pan for 5 minutes then transfer to a rack to cool.

Make the buttercream:

Place the raspberries into a small sauce pan

and cook over medium heat, stirring with a

spoon, until they break down into a sauce.

Pour the sauce through a strainer, pressing 

down with the back of spoon to get all of

the juice out. Set aside and let cool.

In the bowl of a mixer, cream the butter

then add 2 cups of the confectioners' sugar.

Next add the raspberry and lemon juices. 

Add another 1 1/2 cups confectioners'

sugar and mix until smooth. If you need a bit

more liquid, add some more lemon juice. The

tartness of this buttercream is delicious with

the cookies!

To finish: Pipe half the cookies with raspberry

buttercream, top with other halves, and sprinkle

with a bit of confectioners' sugar.

I hope you try this wonderful recipe! It's the perfect cookie

for any girly party!!

Today I'm joining a lovely blog party-

Bernideen's Tea Time.