I am calling these butter kisses because they’re actually shortbread cookies (which is mostly butter) with a butter cream in between. So butter, butter and more butter! (But who doesn’t absolutely love butter?) They’re actually called melting moments? Or shortbread kisses. Whatever they’re called: they’re really yum.
I got the inspiration here but used a shortbread recipe from a “Traditional Scottish Cooking” book I got in Scotland last spring, and butter cream recipe from The Great British Baking Book! (It uses sugar-syrup and worked really awesomely!)
275 grams of flour
25 grams of ground almond
225 grams of (softened) butter
75 grams caster sugar (super fine)
1/2 lemon zest
What to do
Sift together the flour and almond powder. In a bowl cream together the butter and sugar, then add the flour-mixture and mix by hands until you get fine crumbs – and then a consistent dough. Form balls, and put in the fridge to cool for 15 minutes before baking for 10 minutes in a preheated oven of 180°C (fan: 160°C)
I experimented with two shortbread recipes, my parents thought this one was the best and shortest.
Line up, matching cookies of similar size together.
I made some strawberry jelly and coated the cookies with that first.
Make your favorite butter cream and put some on one cookie, putting the second one jelly side down on top.