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:

Quickview
118k Calories
0.15g Protein
6g Total Fat
15g Carbs
0% Health Score
Limit These
Calories
118k
6%

Fat
6g
10%

  Saturated Fat
4g
25%

Carbohydrates
15g
5%

  Sugar
14g
16%

Cholesterol
18mg
6%

Sodium
58mg
3%

Get Enough Of These
Protein
0.15g
0%

Vitamin A
198IU
4%

Vitamin E
0.18mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Peach Berry Crumble and a Giveaway

Sugar Dish Me

Vegetable Beef Stew

Pink When

Cheddar Potato Soup

The Happy House Wife

Spinach & Ham Quiche

Foodista

Sweet Potato-Black Bean Pasta Summer Rolls with Coconut-Lime Tahini Sauce + A GIVEAWAY

Keepin' It Kind