Best Blending Moments – How to Create Blending Moments

Forget the Oreos! These Melting Moment Shortbread Cookies (or for us Americans, cookies) are cookies fit for a king or queen. Maybe it’s because they were literally eaten by members of the British royal family. A favorite treat of Prince Charles, Princess Diana, Prince William and Prince Harry, these cookies were a staple for former royal pastry chef Carolyn Robb, who is an expert at dreaming up flavor combinations that melt in your mouth. .

Two of our favorite combinations from Robb’s Melting Moment are Dulce de Leche Filled Pecan Cookies and Chocolate Filled Cappuccino Cookies. In the video above, Robb walks us through the process of making cookies and peppers in fun facts about the royal family, including stories involving Queen Elizabeth II herself!

Quick tips:

If you’re making the coffee-chocolate variation, just add 1 tbsp. coffee powder to cookie dough and 1 tbsp. unsweetened cocoa powder with buttercream. If you are making the pecan-dulce de leche variant, add 30 g. of ground pecans to the cookies, and instead of making the buttercream, just use store-bought dulce de leche. Melting Moments will stay good in an airtight container at room temperature for up to five days.

Have you tried this recipe? Let us know how they came out in the comments below!

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Preparation time:





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For the Cookies

1 ea.

plus 2 tbsp. (250 g.) butter, room temperature

3/4 tsp.

(80 g.) powdered sugar

2 bed.

(250 g.) cake flour

3/4 tsp.

(80 g.) custard powder or cornstarch

1/2 tsp.

pure vanilla extract

For the buttercream

1/4 tsp.

plus 2 tbsp. (80 g.) softened butter

1 1/2 tsp.

(160 g.) powdered sugar, plus more for dusting

1/2 tsp.

pure vanilla extract

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Make the cookies

  1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper or a silicone mat.
  2. In a food processor (or in a large bowl, using an electric mixer on medium speed), beat the butter and sugar until light and creamy. Add the flour, custard, vanilla and any additional flavoring, then continue to pulse until the batter has the texture of coarse crumbs.
  3. Transfer the dough to a bowl, then roll the dough between the palms of your hands into walnut-sized balls. Press gently between your palms to flatten and arrange on prepared sheets. Press down on the surface of the dough with a cookie stamp or the tines of a fork.
  4. Bake until lightly browned, 10 to 12 minutes. Cool slightly, then transfer cookies to wire racks to cool completely.

Make the buttercream and the sandwiches

  1. In a food processor (or in a medium bowl, using an electric mixer on high speed), beat the butter until light and smooth, about 1 minute. Add the sugar, vanilla and any additional flavoring and mix until the mixture is very light and creamy, about 5 minutes.
  2. On a work surface, flip half of the cooled cookies flat side up. Using a spatula or offset spoon, spread a generous amount of buttercream on each spilled cookie. Place a second cookie, flat side down, over the buttercream, pressing gently to adhere.
  3. Lightly sprinkle the top with sugar.

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