Melting Moment Cookies

Filling
½ cup (125 mL) butter, unsalted
1 ½ cups (375 mL) icing sugar
1 tsp (5 mL) pure vanilla extract
¼ cup (50 ml) whipped cream or 2-3 tbsp (30-45 mL) milk
Cookies
1 ⅓ cups (325 mL) Five Roses® All Purpose Flour
½ cup (125 mL) Fleischmann’s® Benson’s Corn Starch
½ tsp (2 mL) baking powder
¼ tsp (1 mL) salt
1 cup (250 mL) butter, softened
1 cup (250 mL) icing sugar
1 tsp (5 mL) pure vanilla extract
Icing sugar to powder

1. Filling: In a medium saucepan heat butter over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat.
2. In a small bowl, strain butter through a coffee filter or paper towel. Cool for 30 minutes. When butter is cold but still liquid, beat with icing sugar and vanilla. Add milk, 1 tbsp (15 mL) at a time, and beat until smooth.
3. Preheat oven to 300º F (149º C). Line baking sheets with parchment paper.
4. Cookies: In a medium bowl, sift flour, cornstarch, baking powder and salt. Reserve.
5. In a large bowl, beat butter, icing sugar and vanilla until smooth and lighter in colour. Mix in dry ingredients just until incorporated and a smooth dough forms.
6. Roll dough into balls with your hands using a scant 1 tsp (5 mL) and place 2” (5 cm) apart on prepared baking sheets. Flatten the cookies into ¾” (1.9 cm) disks.
7. Bake in preheated oven for 13–15 minutes. Cool on wire rack, 10 minutes.
8. Assembly: Spread underside of 1 cookie with filling. Sandwich with another cookie, flat side down. Repeat with remaining cookies and filling. Dust with icing sugar, if desired.

• Make it the perfect moment by pairing these cookies with the bold yet smooth flavour of Folgers® Black Silk Coffee.