Melting moments cookies flavored with lemon OR chocolate, this cookie recipe is similar to shortbread in texture less the salty hind flavor, it is crumbly and actually melts in your mouth, a delicious cookie that calls immediately for a good cup of tea or a glass of milk!
Here I piped the cookie dough with a large star tip and chilled my cookies on their baking trays overnight. If you choose this method and for best results, I suggest that you pipe small and thick cookies, about 1.7 inches (4.5 cm) diameter. If the cookies are large and need a longer baking time, the edges will melt and you will end up with almost flat cookies with a few weird edges.
You can also make classic Melting Moments cookies: form balls of dough and lay them on a baking sheet, flatten them a bit, chill your dough for about an hour, and then bake for about 10-12 minutes or until they’re slightly golden around the edges.
Makes two dozen cookies.
1 cup (226 g.) unsalted butter, soft
3/4 cup (80 g.) powdered or icing sugar
1 tsp vanilla
1 and 3/4 cups (228 g.) all-purpose flour
4 tbsp. (50 g.) corn starch
1/4 tsp salt
Zest of 1 lemon
Remove 1/4 cup flour (33 g.)
Replace by 1/4 cup (21 g.) cocoa powder
1/2 cup (120 g.) powdered or icing sugar
A few lemon drops
1 cup of chocolate chunks, melted
Pre-heat your oven at 350°F (180°C), line two baking sheets with parchment paper, add a little bit of dough on all corners of baking sheet and press parchment paper to maintain it
In the bowl of your stand mixer with the paddle attachment, cream together the soft butter and icing sugar on medium to high speed until creamy and smooth
Add the vanilla and lemon zest, mix
Add the corn starch, salt and flour, mix on low speed until just incorporated
Finish mixing with a spatula, checking that there’s no flour left at the bottom of bowl
Fit a piping bag with a large star tip and fill bag with dough, checking that there’s no air bubble left
Press bag, pipe and make one swirl
Once all the cookies are piped, chill them several hours or preferably overnight
Bake for 10 to 13 minutes (mine took 13 minutes), or until the edges are set and slightly golden
Let cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling
Once completely cooled, mix the powdered sugar and lemon drops until you reach the right consistency, make a glaze of pouring consistency but still rather thick, let glaze dry completely before storing cookies into an airtight container
Chill your cookie dough for as long as you can, even overnight when possible, not only will the different aromas blend together, but your cookies will remain thicker with the coldest cookie dough
If you like your cookies a bit thick, I find that it helps to roll balls of dough slightly higher than larger, or in this case to pipe them a little thick.
Use room temperature ingredients like butter, eggs, etc. To do so, remove ingredients from fridge at least 1/2 an hour before use. When in a hurry, I dip my eggs in a bowl of lukewarm water, and of course, you can always pop butter a few seconds in your microwave
Also, cookies will bake faster on a dark baking sheet than on light one. So, try to bake all your cookies on same color baking sheets to better estimate your baking time.
The wet ingredients can mix for a long time and at high speed, but as soon as you add dry ingredients to the batter, you must mix slowly and the shortest possible time, even finish mixing with a spatula.
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