Looking through my baking recipes, I realize that the Spritz cookies that I baked for Christmas was quite the hit. Just before going home for the holidays, I was thinking all sorts of festive cookies I used to have in Malaysia, particularly melt in your mouth cookies, eg. Butter cookies, Sugee cookies and Cornstarch cookies. So, I decided to whip up a small batch of my very own ‘Melting Moments’ to satisfy my cravings. I did not get to share this wonderful and simple recipe as I was busy preparing to fly home. Now that I have a chance to, I must say my version of Melting Moments comes closest to just the way I like it.
If you have not had a chance to savor these delicate treats that I am going on about, ‘Melting Moments’ are aptly named for their buttery shortbread-like texture. Trust me, it really melts in your mouth as it titillates your every taste bud. After browsing variations of these delightful cookies over the net, I am inspired to get my ‘joy of baking’ mood on. And with ingredients that are so easy to come across, it’s easily inspiring to bake some of my own best Melting Moments ever.
For a velvety smooth and fluffy, crumbly cookie that is totally irresistible, the key ingredients are substituting cornstarch (cornflour) with potato starch for the light and fluffy texture, cake flour for a soft finishing touch and real butter for the wonderful flavor.
Since this is an easy-to-bake recipe, perhaps it would make a great addition to an early Easter bake, an eggless Melting Moments!
(Click Page 2 for the Melting Moments Cookies Recipe)