Foodie

Thursday, January 22, 2009

Melting Moments

When i was chatting with my elder daughter, who is in Malaysia, she said that momentarily she misses me and especially during the Chinese New Year, she misses 'Melting Moments' . Guilt ridden, I have to make a batch of these melt-in-your-mouth texture cookies

We used to call them cornflake cookies as we often rolled them in lightly crushed cornflakes or oats cookies when rolled in oats . Either way they are delicious and must always be topped with glace cherry.























Ingredients:

5 ozs soft butter
3 ozs fine granulated sugar
1 tsp of vanilla extract
5 ozs self rising flour
Desiccated coconut
Glace cherries
Method:
Heat the oven to 350 f.
Cream the butter with the sugar until very light and fluffy.
Beat in the vanilla extract.
Stir in the flour and mix well.
Roll walnut sized pieces of the mixture into balls and toss in dessicated coconut.
Cut each glace cherry into quarters, a quarter for each melting moment.
Place on silpat lined baking trays, flatten slightly and place a small piece of cherry on each cookie.
Bake for 10-15 minutes until golden brown .


Serves

11 comments:

Mary said...

It is difficult to be away from family during the holidays.I'll bet making the cookies helped - a little.

Little Corner of Mine said...

Wow Lily, you very hardworking, made a lot of cookies ya!

SeaDragon said...

Lily,
What a coincidence, I just made a batch of melting moments two nights ago too... and sandwiched them with pineapple filling last night ;)

dolphing said...

Wishing you and your family Happy Chinese New Year ^^

tingting said...

omg, I made these and they turned out delicious! thanks you!!!

Anonymous said...

Hi Lily,

I am planning to make most of the CNY cookies myself. I tried your Kueh Ban Cake and it was hot fav. I am feeling adventurous this year again and will try more of your recipes.

However, I would like to know how long can I keep home made cookies? How can I keep them to have them remain fresh till CNY.

Cheers!
Jackie

lilyng said...

jackie

most cookies are best eaten as fresh as possible but they keep well if kept in air-tight containers. Back in malaysia, we try to prevent them from getting soft but here, i have to keep them drying out, there is no humidity here and food gets dried up hard as rock even kept in plastic bags.

tazyspin said...

Hi Lily,

Thank you for your advise. I am from Singapore btw.

Would 2 weeks b4 CNY be gd to do the cookies? And those with coconut ingredients (like the kueh bankit & melting moments, will they turn bad?

Cheers!
Jackie

lilyng said...

jackie

yes, two weeks before the new year is perfect. Even the coconut ones keep quite well if well baked and stored properly.

tazyspin said...

Thanx, Lily.

Anonymous said...

Hi Lily,

How is Soft butter like? Is it Margerine. Is fine granulated sugar - Caster sugar? Take K

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