Whip up this recipe for Melting Moment cookies with lemon zest and a creamy cinnamon buttercream filling
For the cookie dough:
115 gr softened butter
25 gr icing sugar/confectioners sugar
½ teaspoon vanilla
zest of half a lemon
115 gr plain flour
1 ½ tablespoons cornflour/maizina
For the cinnamon buttercream filling:
125 gr softened butter
1 cup + 2 tablespoons icing sugar/confectioners sugar
1 teaspoon vanilla essence
½ teaspoon ground cinnamon
First off, heat the oven to 180 degrees Celsius and prepare an oven safe baking tray with non stick spray.
Beat the butter, icing sugar, vanilla essence and zest until light and creamy.
Sift the flour and cornflour and mix it with the butter mixture until combined into a manageable dough.
You can now transfer your cookie dough to a piping bag if you wish. I used an old cookie press to create pretty shapes with my dough – you can also roll it out and use certain cookie cutters if you want.
Be sure to place the cookies about 1 cm apart on the baking tray.
Bake for 10 – 15 minutes until golden. Leave to cool.
For the buttercream filling; Beat the butter, icing sugar, vanilla essence and cinnamon until fluffy and creamy. You can add a little milk if the icing is still too thick.
Spread the cookies with buttercream filling and serve with tea.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.