Search
by Ingredient

Melting Moments with Orange Buttercream

StarStarStarStarStar

Submitted by affinity

Melting moments cookies sandwich tender coconut shortbreads with orange buttercream and dip half in chocolate. Buttery, citrusy, and chocolate-finished sandwich cookies for tea or holiday plates.

YIELD

24 cookies

PREP

15 min

COOK

25 min

READY

40 min

Melting moments are the British tea-time cookie that earned their name honestly: each bite dissolves on the tongue thanks to the high-butter, low-sugar dough. This version takes the classic up a notch by sandwiching the cookies with orange buttercream and dipping each one halfway in melted chocolate.

The dough leans on flaked coconut for subtle texture and chew. Pressing each ball flat with a floured fork (or a cookie stamp if you have one) gives the signature crosshatch pattern that holds the chocolate dip beautifully.

The orange buttercream is what elevates these from good to memorable. Powdered sugar, a tablespoon of soft butter, fresh orange juice, and a touch of grated zest whisk into a smooth filling that perfumes every bite. A teaspoon of orange zest stirred into the cookie dough itself doubles down on the citrus and is highly recommended.

Pro Tips

  • Bring butter, eggs, and orange juice to room temperature first. Cold ingredients seize the dough and split the buttercream.
  • Pipe the buttercream from a pastry bag rather than spooning. The bag gives even distribution and a clean center.
  • Let the dipped chocolate set fully before sandwiching. Wet chocolate smudges the buttercream layer.
  • Store finished sandwiches in a single layer in a tin. Stacking presses the buttercream out the sides.

Variations

  • Swap orange juice and zest for lemon for a brighter, sharper citrus version.
  • Use white chocolate for the dip and dust with toasted coconut for a tropical look.
  • Add a teaspoon of espresso powder to the dough for a coffee-coconut cookie.

Ingredients

3 710
CUPS ML BUTTER
room temperature
½ 118
CUP ML SUGAR
granulated
1 1
LARGE EACH EGG
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
2 473
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML COCONUT
flaked *
1
X DIPPING CHOCOLATE
to taste *
Orange buttercream
½ 118
2 30
TABLESPOONS ML BUTTER
room temperature
1 ½ 7.5
TEASPOONS ML ORANGE JUICE
½ 2.5
TEASPOON ML ORANGE ZEST
grated

Directions

Combine ¾ cup of the butter, the granulated sugar, egg and 1 teaspoon vanilla in large mixer bowl; beat at high speed until light and fluffy.

Stir in flour, baking powder and salt together; add flour mixture and coconut to butter mixture and mix well.

Shape into balls using round teaspoon of dough for each; place on greased cookie sheets and flatten with floured fork or use cookie stamps.

Bake in preheated oven until golden, 12 to 15 minutes.

Remove from cookie sheet and cool on wire rack.

Melt dipping chocolate over hot water in top of double boiler.

You can use 4-ounces of semisweet chocolate and 1 tablespoon. vegetable shortening.

Stir occasionally until chocolate melts.

Remove from heat.

Dip half of each cookie in melted chocolate; place on aluminum foil and let stand until chocolate sets.

Prepare Orange Butter cream.

Invert half of the cookies so flat side is upright, place a slightly rounded ½ teaspoon of Buttercream on each (use a pastry tube, it’s easier!).

Top with remaining cookie, flat side down, forming a sandwich.

To make the Orange Cream:

Place ingredients into small mixing bowl; stir until smooth.

A teaspoonful of grated orange rind may be added to cookie dough if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 1697 78% from fat
 % Daily Value *
Total Fat 148g 227%
Saturated Fat 93g 467%
Trans Fat 0g
Cholesterol 428mg 143%
Sodium 1335mg 56%
Total Carbohydrate 30g 30%
Dietary Fiber 2g 9%
Sugars g
Protein 19g
Vitamin A 90% Vitamin C 2%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe