Description
Indulge in the tropical flavors of these Passionfruit Melting Moments Cookies, featuring a buttery, melt-in-your-mouth texture and a delightful passionfruit filling. Perfect for any occasion, these cookies are best enjoyed fresh but can be stored or frozen for later enjoyment.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup icing sugar (powdered sugar)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornflour (cornstarch)
- 1/4 teaspoon salt
- 1/2 cup passionfruit pulp (fresh or canned)
- Extra icing sugar for dusting
Instructions
- In a large mixing bowl, add the softened butter. Using an electric mixer, beat the butter on medium speed until its creamy and smooth. This should take about 2-3 minutes.
- Add the icing sugar to the bowl and continue to beat until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl occasionally.
- Add the vanilla extract and mix until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cornflour, and salt.
- Gradually add the dry ingredients to the butter mixture in three parts, mixing on low speed until just combined after each addition.
- Gently fold in the passionfruit pulp using a spatula.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
- Take the chilled dough out of the refrigerator. Portion out about 1 tablespoon of dough for each cookie, roll into balls, and place on the prepared baking sheets.
- Flatten each ball to about 1/2 inch thick using the back of a fork or your fingers.
- Bake for 15-18 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cool, spread a generous amount of passionfruit pulp on the flat side of one cookie and top with another cookie to create a sandwich. Dust with extra icing sugar.
Notes
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
- If you want to make them ahead of time, you can freeze the unbaked dough for up to 3 months.
- Just thaw in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes