Blood Orange Melting Moments
Melting Moments are delicate, heavenly shortbread, sandwiched together with icing. This special icing includes blood orange, for a summery burst of flavor and a beautiful colour. No chill time needed, these are quick and easy to make.
Servings: 12 to 14 sandwiched cookies
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.
Notes
Baking tip: Don't let the cookies get too dark. I like to carefully turn one upside down and check that it's slightly golden on the bottom. If they're overbaked, they won't have the beautiful, delicate consistency these delights are known for.
Storage: Store assembled cookies the fridge for best results, inside an airtight container for about 5 days. If preferred, you can serve these at room temperature, but the icing does get a bit soft, especially if it's hot outside.
Doubling the recipe: Feel free to double or even triple this recipe, no other adjustments needed. These are always such a hit that I always double or triple the recipe if I'm taking them to a party!