Honestly the name is a last minute decision. I (always being the rebel) didn’t like the “real” name: Melting Moment Cookies….what? Melting Moment…that’s just weird…then again so is Melties but that’s just the way I roll.
This recipe came from a SMALL flyer my mom gave me from Quebec, it is from the Five Roses Flour Cie. Once I saw that they were using brown butter for the icing I was hooked. I love anything brown butter…especially pasta with brown butter and sage and….oh nevermind this is a cookie post (again)!
So the idea is basically a soft shortbread cookie with a delicious brown butter icing sandwiched between 2 cookies…HELLO! That is just awesomeness to the upmost degree, wouldn’t you agree?
1/2 cup butter, unsalted
1 1/2 cups powdered sugar
1 tsp vanilla extract
1/4 cup whipped cream or 2-3 tablespoons milk (confession: I did the cream)
1 1/3 cups all purpose flour
1/2 cup corn starch
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
In a medium saucepan heat butter over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat.
In a small bowl, strain butter through a coffee filter or paper towel. Cool for 30 minutes. When butter is cold but still liquid, beat with icing sugar and vanilla. Add cream or milk, 1 tablespoon at a time, and beat until smooth.
Preheat oven to 300 degree F. Line baking sheets with parchment paper or Silpat. Set aside.
In a medium bowl, sift flour, cornstarch, baking powder and salt. Set aside.
In a large bowl, beat butter, icing sugar and vanilla until smooth and lighter in color. Mix in dry ingredients just until incorporated and a smooth dough forms. Roll dough into balls with your hands using a scant 1 teaspoon and place 2-inches apart on prepared baking sheets. Flatten the cookies into 3/4-inch disks.
Bake in preheated oven for 13–15 minutes. Cool on wire rack, 10 minutes.
Assembly: (are you kidding me…we need directions for this? OOOOOOK)
Spread underside of 1 cookie with filling. Sandwich with another cookie, flat side down. Repeat with remaining cookies and filling. Dust with icing sugar, if desired.
Note: I used my small scoop which probably means my cookies were slightly larger than what the recipe suggested….it was a suggestion so I didn’t listen…if it had been an order maybe I would have…OK OK I wouldn’t because I am not a little petite princess with petite little fingers so I need substantial cookies….well, sort….
Printer friendly: Melties with Brown Butter Icing
Peace and Melties….really? that’s the best I could come up with….sad, just sad.