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Light Raspberry Melting Moments {party cookie}


A friend of mine who grew up in Australia shared a Melting Moments recipe with me a few years back.  Melting Moments are very popular in Australia and for her, very nostalgic.  She shared the recipe around Christmastime and every since I’ve made them for the holidays, but they are amazing for any party or social gathering!

light raspberry meting moments #TimeToBelieve in_the_know_mom

Melting Moments are buttery “biscuits” similar to shortbread with a raspberry frosting sandwiched between.  They literally do melt in your mouth – delicate yet so flavorful.  Remember they will only be as good as your preserves — so buy wisely.  Go for homemade or local artisan if you can.

Well I’m trying to be good these days and while I think the holidays are a great excuse to loosen the apron strings, don’t go overboard.  I made these buttery cookies with I Can’t Believe It’s Not Butter and… I can’t believe it worked!  Butter is so crucial to these little yumyums so it was a true test!

light raspberry melting moments recipe #TimetoBelieve in_the_know_mom

Before you get all, but Sarah on me, this is the NEW I Can’t Believe It’s Not Butter which is made with natural ingredients like a blend of plant-based oils, purified water and a pinch of salt!! YES! It is the FIRST spread from Unilever in the U.S. to be made from non-GMO sourced ingredients. Exciting, right?  A natural alternative that is tasty.  The new recipe is offered in the Original, Light, and Olive Oil varieties. I used Original for this recipe.

light melting moments recipe #TimetoBelieve in_the_know_mom

The new I Can’t Believe It’s Not Butter!® spread has 40% fewer calories and 70% less saturated fat than butter, which is why I’m calling this recipe “light” — perfect for cutting a few calories out of your holiday baking.  Purchase the new I Can’t Believe It’s Not Butter!®, and to leave a product review on www.TheNewICB.com.

light melting moments cookie recipe #TimeToBelieve in_the_know_mom

Light Raspberry Melting Moments

Ingredients

1/2 C I Can’t Believe It’s Not Butter
1/3 C confectioners sugar
2 tsp vanilla extract
1 C all purpose flour
2 Tbl corn starch
confectioners sugar for plating

Raspberry Filling
2 C buttercream icing
2-3 heaping Tbl raspberry preserves

Directions

  1. Preheat oven to 350 degrees.  Line 2 baking trays with parchment paper. In the bowl of your stand mixer, beat “butter”, sugar and vanilla until light and fluffy. Sift flour and corn flour over butter mixture and beat until just combined.
  2. Using 1 heaped teaspoon of dough, roll into balls. Place on prepared trays, leaving room for spreading. Place in your fridge to chill for 10 minutes before slightly flattening with a fork (dipped in flour) until around 1cm thick.
  3. Bake for 15 minutes or until slightly golden. Cool on tray for 10 minutes and transfer to a wire rack to cool completely.
  4. To make raspberry filling, use the whisk attachment to beat the buttercream icing (butter/confectioners sugar/vanilla) in a bowl until light and creamy. Note:  if using I Can’t Believe It’s Not Butter for your buttercream icing, add more confectioners sugar until you get a thicker consistency.  Add raspberry preserves to taste and color desired. Whisk until combined.
  5. Spread the flat side of 1 cookie with 1 teaspoon filling. Sandwich with another cookie. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.

melting moments cookie recipe in_the_know_mom #TimeToBelieve

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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7 Comments

  1. November 13, 2014 at 3:32 pm — Reply

    They look so delicious! Really nice pictures too!

  2. November 13, 2014 at 3:51 pm — Reply

    How lovely and it sounds great. I actually pinned this so I could keep it to make.

  3. Mel
    November 13, 2014 at 9:32 pm — Reply

    This looks so good. Your pictures want to make me eat it off of the plate!

  4. November 14, 2014 at 6:02 am — Reply

    Those raspberry cookies look yummy – so light and sweet and not as sinful since you used I can’t believe its not butter! happy about that–thanks for sharing

  5. November 14, 2014 at 6:10 am — Reply

    I love your pictures! I’m a real butter gal personally. Looks lovely and delicious. Very yummy.

  6. November 23, 2014 at 3:48 pm — Reply

    I have to say I did not know this product was now non-GMO. I read the entire detailed letter from ICBIB to make sure this wasn’t some marketing ploy. While I do not consume non-organic soy, I am glad that at least one widely used soy food product is trying to get away from the 90% GMO crops majority, according to the USDA.

    How about getting nonGMO certified? That would be a huge step.

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