Melting Moments aren’t a terribly common cookie here in the USA, but growing up in Australia, they were a common coffee shop treat – and something I could rarely resist when I noticed a jar of them on a counter as I ordered my drink!
Basically, a Melting Moment consists of two little shortbreads, sandwiched together with an icing (usually flavoured with citrus).
I made this recipe using a blood orange, but you can absolutely substitute any citrus zest and juice.
These little cookies are refreshing and a perfect spring/summer treat!
Help, I Can’t Find Blood Oranges!
If you can’t find blood oranges, don’t like them, or don’t want to go buy some, that’s no problem! You can swap the blood orange zest and juice for lemon, lime, or regular orange at a 1:1 ratio. OR, you could even omit the zest/juice and just add vanilla, for a simpler, yet still light and tasty bite-size dessert!
Do I Have to Chill Melting Moment Dough?
Unlike most of my go-to cookie/biscuit recipes, there’s no need to wait to bake these babies off! Simply mix, bake, and enjoy – no chilling time required.
Can I Double This Recipe?
Yes! I actually recommend doubling or tripling the recipe if you are taking these somewhere where they’re the only dessert, or serving more than a very small number of people. No one can ever stop at just one of these Melting Moments, so assume everyone will want multiples!
More Recipes You’ll Enjoy:
- Lemon Tarts – so full of real lemon flavor!
- Vanilla Cake with Real Strawberry Swiss Meringue Buttercream
- Tsoureki Recipe (Greek Easter Bread)
Blood Orange Melting Moments
Ingredients
For the Cookies:
- 125 grams unsalted butter, at a cool room temperature
- 45 grams powdered sugar, sifted
- 115 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon fine blood orange zest
- 1 teaspoon vanilla extract
For the Icing:
- 50 grams butter, at room temperature
- 140 grams powdered sugar, sifted
- 4 teaspoons blood orange juice
Instructions
- Preheat your oven to 320°F / 160°C. Line two cookie trays with parchment paper.
- Place the butter in a large bowl and beat with an electric mixer until pale and creamy, about 2 minutes. Add the powdered sugar and beat for 1 minute, scraping down the bottom and sides of the bowl as needed.
- Add the all-purpose flour, cornstarch, zest, and vanilla and beat on low until just combined.
- Using a small 1-teaspoon cookie scoop, or a spoon, roll the mixture into balls (or weigh them into pieces – I like them about 12 grams each). Place each ball on the lined tray and flatten gently with a fork. You don't have to leave too much room on the tray between cookies – they don't spread much in the oven.
- Bake 15-17 minutes, rotating the tray halfway through baking. They will be just set and starting to juuuuuuuust golden around the edges*. Allow to cool completely on the tray.
- While the cookies cool, make the icing by beating the powdered sugar, butter, and blood orange juice together in a medium bowl with an electric mixer on low, until well combined. If the icing starts to separate, simply add a little more powdered sugar and stir to combine.
- Once the cookies are completely cooled, pipe the icing on half the cookies, using a small star tip for a pretty finish (if desired), and sandwich together with the remaining cookies.
- Place in the fridge, to allow the icing to firm up a little, before serving.
