Dawn_MO, I'm making your mother's Melting Moments cookies

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dawnnys

Well-known member
as I type... 'just had to make one more recipe because a lot of what I made ended up going elsewhere! I just took another look at the recipe, and am wondering, since it doesn't have any eggs or baking soda, what makes them rise? Or did I miss an ingredient?

Maybe they don't really rise, just "melt away" in your mouth? They smell great! Except for tyring to pry the dough off of the beaters, they were very easy to make. I ran out of vanilla, so I used maple flavoring instead.

 
Also, they've been in the oven for 25 minutes now, and they're nowhere

near done. Hmm... :eek:(

Next batch I'll let them go 20 minutes before checking. Maybe it's my oven - tired due to being overworked, just like the rest of us...

 
Geez, Dawn, I don't know what to tell you.

I have made them for years and never had a problem with them not cooking. I always make the dough in a food processor which helps with the sticking factor. I just remove the blade out and refrigerate the processor bowl. I just make the balls right from the bowl. I just googled the recipe and most of the times are 15-25 degrees at different temps. Just watch them until they are golden brown around the edges and use that time for the rest of them. I am making those today too along with my grandmother's gingersnaps. Oh and some more Gayle's Spicy Caramels and Gayle's Spicy Peanut Brittle. I am behind on my holiday baking. Being iced in for 3-4 days right before xmas doesn't help my procrastinating ways.

 
I googled too, and in fact one of the recipes was here, posted by

Diane M. Hers called for 8-10 minutes, so I was thinking 15 sould be overdoing it... I guess oven temps/times vary, and mine might be on the low side. The second batch, at 22 minutes was just slightly underdone, but they are good, anyway. The first batch are goldn and crispy, which is like a shortbread cookie - very good!

I'm topping half with cream cheese frosting, and the other hald with an orange-posdered sugar glaze with srushed walnuts or green dec sugar. They look great and so Christmasy.

Thanks for getting back to me so quickly. Happy baking!

 
Hi DawnNYS.... don't know what recipe you're using, but here's my T&T version:

I make tiny ones to serve at teas -- been making this recipe for 50 years.

Cream Wafers

Makes 5 dozen

1 cup butter, softened
1/3 cup whipping cream
2 cups flour
Filling (below)

Blend butter, cream and flour. Chill dough for 1 hour. Heat oven to 375 deg. Roll dough to 1/8” on lightly floured board. Cut into 1-1/2” rounds (I make 1” size for tea parties). Put a little sugar on a plate and coat one side with the sugar. Place on ungreased baking sheet; prick 4 times with a fork. Bake 7-9 minutes. Put 2 cookies together with a little filling (see note at end).

Filling:
1/4 cup butter, softened
3/4 cup confectioners’ sugar
1 tsp. vanilla.
Food colorings

Blend first 3 ingredients. Separate into bowls and tint each accordingly.

NOTE: I put the filling into a sandwich bag, clip the corner, and use it to run a bead of icing at the outside edge of one cookie, then place the other on top. The filling is very sweet and a little goes a long way!

 
These sound very good too. I wonder why both yours and Dawn_MO's do not have

either eggs or baking soda in them. Hmm, maybe that's what makes them tender and melty-like. Thanks, I'll have to try this one, maybe Valentine's Day, filled with pink.

We're overloaded on cookies right about now ;o) but thanks.

 
My maple version of Melting Moments

Only difference was I used maple flavoring instead of vanilla, baked them to death (about 28 minutes at what was probably really about 300 degrees F), and topped them with cream cheese frosting with chopped walnuts on top.

Very shortbread-like and a hit with the family this year. Thanks Dawn_MO for the original recipe!

 
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