Valentine’s Day hoopla has never really been our thing. Yes, each year Dan sends me a beautiful bouquet of flowers and each year we eat some variation of a Valentine’s Day meal, but for us, it’s usually not a big to-do.
I prefer to keep it simple. Understated. Our plan for Valentine’s Day this year is nothing. And I could not be more thrilled. No plans means time together, at our home–likely grilling outside in the 78º weather (#texasforever) and playing cards over cheese and wine.
I like simple Valentine’s Days because they’re about the small, sweet moments with the people you love. Moments ranging from receiving Grumpy Cat Valentine’s tattoos to quadruple dates to sharing treats with loved ones.
That’s part of the allure of these cookies. They are the perfect, unexpected, understated Valentine’s day treat. We all know Valentine’s Day is known for chocolate but if you are married to someone that doesn’t really like chocolate ?? or you, yourself don’t like chocolate (but, how??) then these melt-in-your-mouth cookies are your must-have dessert this Valentine’s Day. And to be quite honest, even as a chocolate lover… I can’t get enough of these delicate, refreshing morsels.
It’s no surprise these crumbly cookies are called Melting Moments–within seconds the buttery biscuit has melted in your mouth, leaving a light, lemony flavor dancing on your tastebuds. It is quite divine. And was quite the Valentine’s success with my husband. Enjoy your weekend full of moments to savor and treats to eat–give these a shot, I promise you won’t regret it. ?
Valentine’s Melting Moments
12 tablespoons unsalted butter, softened
¼ cup confectioner’s sugar, sifted
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
¼ cup cornstarch, sifted
Red food coloring (icing color)
Sprinkles (if desired)
4 tablespoons unsalted butter, softened
1 cup confectioner’s sugar, sifted
2 teaspoons lemon juice
2 teaspoons finely grated lemon rind
Preheat oven to 350ºf. Line a baking sheet with parchment paper, set aside.
Using the paddle attachment on a stand mixer, combine butter, confectioner’s sugar and vanilla until light and fluffy, about 5 minutes. Add flour and cornstarch, mixing until combined and a smooth dough forms.
Now comes the fun part. With a 3/8″ pastry tip attached, place half of the dough in a pastry bag. (If you do not have access to a pastry bag, you can easily create a makeshift pastry bag by using a zip-top bag and cutting a small corner off.) Pipe about one tablespoon of dough per cookie, space cookies a couple centimeters apart. As for the remaining dough, dip a toothpick into the icing color and swirl into dough. Add a bit of color at a time until you achieve the desired color. After color is achieved, repeat the same piping process for the pink dough. Bake cookies for 8-10 minutes or until lightly golden brown on the edges. Immediately transfer to wire racks to finish cooling.
To make the lemon filling, place the butter, confectioner’s sugar, lemon juice, and lemon zest into the bowl of a stand mixer. Allow to beat for about 5 minutes until light and creamy. Transfer lemon filling to a pastry bag with a 3/8″ pastry tip attached. Pipe lemon filling onto the underside of half of the cookies and sandwich using the remaining cookies.
If desired, roll the edges in sprinkles for a special touch.
This recipe was adapted from Donna Hay.