Mother’s Day is coming up this Sunday and what better way to say Happy Mother’s Day than with a few Pink Melting Moments for brunch? Mother’s are a special kind of superhero and deserve all the thanks and cookies in the world.
These are melt-in-the-mouth vanilla, shortbread like cookies sandwiched together with a pink vanilla buttercream. An easy one bowl cookie recipe using butter, icing sugar and cornstarch as the base to create the melt-in-the-mouth feeling. Add the vanilla and flour and you have the perfect cookie dough. Fill these cookies with a vanilla buttercream for a creamy center and you have the perfect Melting Moment for any occasion.
(These melting moments have the same texture to my Gluten Free Custard Melting Moments.)
I dyed my vanilla buttercream filling pink for Mother’s day to keep them light and girly but you could dye the filling any colour you want or leave the buttercream plain white.
These cookies are great for any time! With your morning coffee, dessert, a snack or as a gift or party food. For example, today, these Melting Moments are a fun and girly sweet treat for a Mother/Daughter brunch party or high tea. Alternatively you could wrap these up in box with a big bow as a homemade gift from the heart.
No matter the occasion, these Melting Moments will go down a treat!
Remember to #lightscamerabake on Instagram if you make these or any of my other recipes. I love seeing your creations!
These are melt-in-the-mouth shortbread like cookies sandwiched together with a pink vanilla buttercream.
- 220 g Butter, Softened (1 Cup)
- 1/2 Cup Icing Sugar
- 1 tsp Vanilla Extract
- 1 and 1/3 Cups All Purpose Flour
- 1/2 Cup Cornflour (Cornstarch)
- 150 g Butter, Softened (3/4 Cup)
- 1 tsp Vanilla Extract
- 2 and 1/2 Cups Icing Sugar
- 1-2 Tbsp. Milk
- 1-2 Drop Pink Food Colouring Gel
Line a baking tray with baking paper and preheat the oven to 180°C (350°F).
Beat the butter and icing sugar together.
Add in the vanilla extract, flour and cornflour and beat until smooth.
Roll into balls (around 1 tablespoon in size) and place on the baking tray.
Bake about 15 minutes or until biscuits are a pale-straw colour. Stand 5 minutes before lifting onto wire racks to cool.
Beat the butter until smooth.
Add in the vanilla extract, icing sugar and milk and beat.
Add in extra milk if the buttercream is too stiff to pipe.
Add in a drop of food colour until you get a shade of pink you want.
Either pipe or spread two teaspoonful's of icing on a cookie and sandwich together with another cookie.
Repeat with remaining cookies.