Melting Moments

Why do you think it's called "Melting Moments"? Because .....

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It's melts the moment you pop it into your mouth! It very crumby and you'll have to handle with care. Easily broken ... I just pop it into my mouth whenever that happens (grin grin). The recipe calls for butter cream to be sandwich between the cookie, I'm too lazy so I use Nutella instead. It's a little to watery when using a brand new bottle. This time round after making it, I stored it into a made a air-tight container and pop it into the fridge to harden the Nutella. BIG MISTAKE! It went soft and mushy, but still taste yummilious.

I made big batch last Christmas, it was gone by boxing day. Due to the high fat content, I refrain from making it too often. It's been 9 months and I suppose it's time for the adorable cookies to make another appearance.

Recipe from Donna Hay Classic @
175g butter, softened
31g icing sugar
1 tsp vanilla extract (I used fresh vanilla beans)
135g all purpose flour, sifted
25g cornflour (cornstarch), sifted

Method
Preheat the oven to 180 degree C
Place butter, icing sugar and vanilla in a bowl and beat with electric beat until light and fluffy
Fold in the flour and cornflour until combined
Place mixture into a piping bag fitted with a nozzle
Pipe 1.5 cm round onto a baking tray lined with non-stick baking paper
Cook for 12-14 minutes or until golden
Cool on trays
Pipe nutella onto one cookie, and sandwich with the another one!

Wala!!