One of the goodies that I brought to Muar, Malaysia for Chinese New Year this year is "Melting Moments". No, it is not ice-cream. It is a type of cookie that is supposed to melt in your mouth.
The beauty of this cookie is that it does not contain eggs. As such, if you generally avoid eating cookies because they tend to contain butter and eggs, you may want to try making this cookie. If you do not like the taste of butter, you can substitute with margarine or vegetable shortening although cookie lovers will tell you that mouth-watering cookies are made using butter. To each his own....
glace cherries
300g self-raising flour
300g butter (softened)
150g icing sugar
2 tsp vanilla essence
1 tbsp ground almond
1 pkt dessicated coconut
Method1. Preheat the oven to 180 degrees celsius.
2. Cut the glace cherries into small pieces.
3. Sift the self-raising flour. Set aside.4. Cream the butter and icing sugar until light and fluffy.
5. Add the vanilla essence and ground almond to the butter and sugar. Mix well.
6. Fold in the flour using a wooden spatula and stir until the flour is evenly mixed.
7. Scoop a teaspoonful of cookie dough and roll into a ball. Toss each ball into dessicated coconut.
8. Flatten each cookie slightly using your palm and place the cookie onto a baking tray lined with baking paper.9. Place a piece of cherry on top of each cookie.
10. Bake at 180 degrees celsius for 15 minutes or until the cookies are golden brown.
11. Let the cookies cool thoroughly before storing in an air-tight container.
Tips
1. You can substitute icing sugar with castor sugar.
2. You can substitute ground almond with ground peanuts.
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