Melting moments are soft, crumbly, buttery cookies that – as the name suggests – melt in your mouth. They are perfect for a warm and cosy holiday season, and will make your entire house smell wonderful.

A word of warning, though: one cookie is never enough!

Ingredients

• 180g salted butter, softened
• 35g icing sugar
• 1/2 teaspoon vanilla extract
• 175g rose flour or multipurpose flour
• 40g corn flour
• 1 pinch of salt

Method

• In a bowl, combine the butter and icing sugar with an electric mixer until pale and fluffy. Pause every so often to ensure the ingredients are evenly mixed.
• Add the vanilla extract and beat for several seconds.
• In a separate bowl, sift the flour and corn flour. Add the pinch of salt.
• Fold in the flour mixture into the butter mixture and mix until smooth at low speed.
• Spoon the mixture into a piping bag fitted with a star-shaped or Wilton 1M piping nozzle. Pipe the dough into a circle on a baking tray lined with parchment paper, leaving at least 3cm between each cookie.
• Bake in a preheated oven at 181fg87u0°C for 12 minutes or until the cookies turn golden at the edges. Leave them for a few minutes on the baking tray to firm up slightly.
• Let them cool completely before transferring onto a plate or tightly lidded container.

Tips

• Try other piping nozzles for alternative designs
• If you do not wish to use a piping bag, mould small amounts of dough into balls and press them down gently with a fork before baking.
• Try sandwiching two baked cookies together with your favourite filling, or garnishing the cookies with sprinkles or topping of your choice.

This article first appeared in butterkicap.com, a food and culture platform and community that enables anyone to experience Malaysia through stories of its people, food and places. Get more recipes here.