Melting Moments Cookies With Raspberry Buttercream

Melting Moments Cookies are a sort of shortbread that melts to your mouth. those ones are full of an easy Raspberry Buttercream. This is the first-class melting moments recipe ever.

Melting Moments Cookies With Raspberry Buttercream

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These little cookie morsels are packed with a wonderful easy Raspberry Buttercream. This raspberry filling simply desires four components and they all get thrown in a bowl collectively and beaten collectively till you have soft, buttery Raspberry Buttercream. The buttercream sets at room temperature so this is the sort of cookie fine followed with a pleasing cup of tea .

Melting Moments Cookies With Raspberry Buttercream

INGREDIENTS :
FOR THE COOKIES:

  • 226 g (1 cup / 2 sticks) unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 195 g (1 1/2 cups / 7oz) plain (AP) flour
  • 70 g (1/2 cup / 2.5oz) cornflour (corn starch)
  • 1/3 cup pink and yellow sprinkles
  • 70 g (1/2 cup / 2.5oz) icing (powdered / confectioners) sugar

FOR THE RASPBERRY FILLING:

  • 1/3 cup frozen raspberries
  • 113 g (1/2 cup / 1 stick) unsalted butter, softened
  • 2 cups (280g / 10oz) icing (powdered / confectioners) sugar
  • 1/2 teaspoon vanilla extract (optional)
  • Pink food colouring (optional)
INSTRUCTIONS :

FOR THE COOKIES:
  1. In a stand mixer with paddle attachment, beat together the butter and sugar. Add the vanilla and beat well.
  2. Sift together the flour and cornflour, then add the sprinkles and mix well.
  3. Add the flour mixture to the butter mixture in 3 parts, gently mixing between each until just incorporated.
  4. Flatten the dough into a disk in some plastic wrap and sit in the fridge to firm up for about 1/2 an hour.
  5. Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
  6. Roll 1/2 tablespoons of mixture into balls and then press down lightly with a floured fork on top of each and sprinkle with a few extra sprinkles.
  7. Bake for 15 minutes until just starting to brown on the edges, then transfer to a wire rack to cool.
FOR THE RASPBERRY FILLING:
  1. Heat the raspberries in the microwave for 30 seconds. Push them through a strainer until you have about 6 teaspoons of raspberry juice. Discard the seeds.
  2. Add the raspberry juice, butter, icing sugar and vanilla to a bowl and beat with a handheld mixer (or in a stand-mixer) until light and creamy. Scrape down the sides of the bowl as necessary. Add some pink food colouring to intensify the colour if using and mix well.
  3. Spread or pipe some buttercream onto the flat side of half of the cooled cookies, then top with another cookie.

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