Melt In Your Mouth Cookies | Minted Bold

Holiday Recipe: Melting Moments with Raspberry Buttercream

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.

Melt In Your Mouth Cookies | Minted Bold

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.

Melt In Your Mouth Cookies | Minted Bold
Aren’t they just the prettiest? I think it would be fun to do different flavored fillings with fun colors. What flavor would you want to try?
Melt In Your Mouth Cookies | Minted Bold

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