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Melting Moments Sandwiches with Fresh Raspberry Buttercream

ByPink Piccadilly Pastries

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-

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