Lemon melting moments
If you want to add more gluten free recipes to your recipe box, Lemon melting moments might be a recipe you should try. For 18 cents per serving, you get a hor d'oeuvre that serves 16. One portion of this dish contains approximately 0g of protein, 6g of fat, and a total of 119 calories. This recipe is liked by 26 foodies and cooks. Head to the store and pick up butter, custard powder, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Eat Live Travel Write. All things considered, we decided this recipe deserves a spoonacular score of 1%. This score is improvable. If you like this recipe, you might also like recipes such as Melting Moments, Melting Moments Cookies, and Melting Moments Cookies.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
125g butter, at room temperature
½ cup custard powder
2 cups icing sugar
zest from one large lemon
1-2 tablespoons milk
1 teaspoon vanilla extract
Equipment:
baking paper
stand mixer
whisk
oven
spatula
wire rack
Cooking instruction summary:
MAKE THE COOKIESPreheat oven to 350F and prepare cookie trays with parchment paper.Using a stand mixer and the whisk attachment or electric hand beaters, cream the butter and lemon zest until light and fluffy, about 1-2 minutes.Add the icing sugar and continue to beat until creamy.Using a rubber spatula, fold in the custard powder and then gradually add the flour until the mixture has come together enough to make small balls of dough. Don’t add all the flour at once – depending on the weather, you might need less than ¾ cup – the mixture should not be too crumbly otherwise you won’t be able to form the cookie shapes.Roll into small, teaspoon sized balls, press with a fork to flatten the cookies slightly.Bake for 12-15 minutes until cookies are golden. They will still be a little soft as you take them out of the oven.Remove cookies from trays with a large spatula and place on cooling rack until completely cool.MAKE THE FILLINGCream the butter with electric hand beaters until light and fluffy.Add the icing sugar and continue to beat (at first on low speed so the icing sugar doesn't go flying everywhere) until the icing sugar is almost completely absorbed into the butter.Add the milk and vanilla and beat until the mixture is thick and creamy - think Nutella-type consistency that you can pipe into the cookies.TO FILLFill a piping bag (14") with the filling.Turn 8 of the cooled cookie halves upside down and pipe about a tablespoon of the filling on each half.Carefully using a circular motion, join matching cookie halves making sure not to press too hard as the cookies will still be a little soft.Store in an airtight container.
Step by step:
1. MAKE THE COOKIESPreheat oven to 350F and prepare cookie trays with parchment paper.Using a stand mixer and the whisk attachment or electric hand beaters, cream the butter and lemon zest until light and fluffy, about 1-2 minutes.
2. Add the icing sugar and continue to beat until creamy.Using a rubber spatula, fold in the custard powder and then gradually add the flour until the mixture has come together enough to make small balls of dough. Don’t add all the flour at once – depending on the weather, you might need less than ¾ cup – the mixture should not be too crumbly otherwise you won’t be able to form the cookie shapes.
3. Roll into small, teaspoon sized balls, press with a fork to flatten the cookies slightly.
4. Bake for 12-15 minutes until cookies are golden. They will still be a little soft as you take them out of the oven.
5. Remove cookies from trays with a large spatula and place on cooling rack until completely cool.MAKE THE FILLINGCream the butter with electric hand beaters until light and fluffy.
6. Add the icing sugar and continue to beat (at first on low speed so the icing sugar doesn't go flying everywhere) until the icing sugar is almost completely absorbed into the butter.
7. Add the milk and vanilla and beat until the mixture is thick and creamy - think Nutella-type consistency that you can pipe into the cookies.TO FILLFill a piping bag (14") with the filling.Turn 8 of the cooled cookie halves upside down and pipe about a tablespoon of the filling on each half.Carefully using a circular motion, join matching cookie halves making sure not to press too hard as the cookies will still be a little soft.Store in an airtight container.
Nutrition Information:
covered percent of daily need
