I’ve been on a baking kick this month (and every other December) so i’ve been testing some new recipes. I searched on Pinterest for “pretty cookies” and came across this recipe for Melting Moments with raspberry buttercream on Pink Piccadilly Pastries.
The recipe was easy and the cookies were simply delicious. I chose to chill my dough for an hour since it was so buttery. I think this helped when rolling out the dough so it wasn’t so sticky. I don’t have a small circle cookie cutter so I used a floured shot glass instead! The size was just right for the cookies.
Recipe from Pink Piccadilly Pastries:
MELTING MOMENTS with Fresh Raspberry Buttercream
For the Cookies:
8 ounces (250g) butter, softened
1 teaspoon vanilla extract (I used clear)
1/2 cup (80g) icing (confectioners’) sugar, sifted
1 1/2 cups (225g) all purpose flour
1/2 cup (75g) cornstarch (cornflour)
For the Buttercream:
5 ounces raspberries (fresh or frozen)
1/2 cup (1 stick) butter, room temperature
1 teaspoon lemon juice
3 1/2 cups sifted powdered sugar (divided)
Preheat oven to 325F (160C). Line baking sheets with parchment paper. Into a bowl, sift together the all purpose flour and the cornstarch/cornflour.
Beat butter, extract and confectioners’ sugar with an electric mixer until light and fluffy. On lowest speed, add flour mixture in two batches. Cover and chill 1 hour.
Divide dough in quarters. Roll out one at a time onto a lightly floured surface to 1/2″. Using a small round cookie cutter, cut out as many circles as you can. Re-roll, then cut out more. Place rounds on lined baking sheet about 1″ apart and bake for about 15 minutes. Let cool on pan for 5 minutes then transfer to a rack to cool.
Make the buttercream:
Place the raspberries into a small sauce pan and cook over medium heat, stirring with a spoon, until they break down into a sauce. Pour the sauce through a strainer, pressing down with the back of spoon to get all of the juice out. Set aside and let cool.
In the bowl of a mixer, cream the butter then add 2 cups of the confectioners’ sugar. Next add the raspberry and lemon juices. Add another 1 1/2 cups confectioners’ sugar and mix until smooth. If you need a bit more liquid, add some more lemon juice. The tartness of this buttercream is delicious with the cookies!
To finish: Pipe half the cookies with raspberry buttercream, top with other halves, and sprinkle with a bit of confectioners’ sugar.