Passionfruit Melting Moments

Tender buttery cookies filled with tart Passion Fruit frosting that literally melt in your mouth.

Ingredients:

For the cookies:

• 1 and 1/2 sticks (170 grams) butter
• if using unsalted butter add 1/4 teaspoon of salt
• 1/3 cup (55 grams) icing sugar
• 1 and 1/4 cups (170 grams) all purpose flour
• 1/3 cup (55 grams) cornstarch
• 1 teaspoon baking powder

For the filling:

• 1 cup (165 grams) icing sugar, scooped not packed
• 2 tablespoons milk
• 1 tablespoon (15 grams) butter
• 1 teaspoon freeze dried Passionfruit powder

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Standing or hand-held mixer
• Baking sheets lined with baking paper
• Piping bag (optional)

Directions:

Preheat the oven to 180C (350F) and line two cookie sheets with baking paper. Cream the butter and icing sugar until very light and fluffy – take your time to make sure it’s super pale and airy. Add the flour, baking powder and cornstarch and mix until well combined.

The dough will be soft, especially in warm weather. Scoop amounts of about 2 teaspoons (the OXO good grips small scoop) and roll into balls. Place them evenly spaced onto the sheets and flatten to around 1 cm (3/8 inch) high. You can use a fork or the bottom of a glass – I used the bottom of a small glass dish that has a pretty starburst underneath. They need a little bit of room between but not a lot as they don’t spread much.

Bake for 15 to 18 minutes, rotating the trays halfway through, until just starting to colour at the edges. If you want smaller bite-sized cookies, scoop single teaspoons of dough and flatten to 1/4 inch before baking for around 10 to 12 minutes.

Transfer the cookies to a wire rack to cool. While the cookies are cooling, make the filling. Put the icing sugar, butter, passionfruit and 1 tablespoon of the milk and beat until well combined and smooth. If the filling is to stiff add the second tablespoon of milk and beat again.

When the cookies are cold match them up into even pairs as best you can. Spread or pipe filling onto one side of the pairs and sandwich together with their partners. There should be just enough filling for all the cookies so don’t worry if it doesn’t look like enough!

Cook’s Notes:

• If you don’t like passionfruit swap it out for another flavour in the filling – raspberry, lemon and vanilla all taste great
• with only four ingredients there is nowhere to hide – take your time to cream well, and weigh the ingredients to get the best results

 – These cookies will keep well for up to a week in an airtight container once filled – 

Adapted from Ladies, A Plate.

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.