Melting Moments Recipe
Ingredients
| Butter | 1/4 Pound, softened | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Few drops vanilla extract | ||
| Grated rind of 1/2 lemon | ||
| Self-rising flour | 1 1/4 Cup (16 tbs), sifted | |
| BUTTERCREAM FILLING | ||
| Butter | 1/4 Pound, softened | |
| Icing Sugar | 1/4 Cup (16 tbs), sifted | |
| Grated rind of 1/2 orange | ||
| Few drops orange food coloring | ||
Directions
Cream butter until light and fluffy.
Add granulated sugar and beat until dissolved.
Beat in egg yolk, vanilla extract and lemon rind.
Fold in sifted flour gradually to form stiff dough.
Divide dough into 20 walnut-sized balls.
Place cookie balls on greased baking sheet, flattening slightly, and spacing to allow for some spreading.
Bake at 375°F (190°C) for 15 minutes.
Cool on a wire rack before sandwiching cookies together with butter cream.
To make filling, cream butter, add icing sugar and beat until smooth.
Add grated rind and food coloring.
Spread cream on flat side of 10 cookies and sandwich together with remaining cookies.
Add granulated sugar and beat until dissolved.
Beat in egg yolk, vanilla extract and lemon rind.
Fold in sifted flour gradually to form stiff dough.
Divide dough into 20 walnut-sized balls.
Place cookie balls on greased baking sheet, flattening slightly, and spacing to allow for some spreading.
Bake at 375°F (190°C) for 15 minutes.
Cool on a wire rack before sandwiching cookies together with butter cream.
To make filling, cream butter, add icing sugar and beat until smooth.
Add grated rind and food coloring.
Spread cream on flat side of 10 cookies and sandwich together with remaining cookies.
Chef
