---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Melting Moments
 Categories: Cookies, Australian
      Yield: 10 Cookies
 
    1/2 lb Low-salt butter
      5 tb Icing sugar; sifted
      5 tb Corn flour; sifted
  1 1/4 C  Plain flour; up to 3/4 c,
           - sifted
      1 ts Vanilla extract
           Icing:
     30    Butter; softened
  1 1/2 c  Icing sugar; up to 2 c,
           - sifted
      1 tb Water; up to 2 tb, boiling
      1 ts Vanilla extract
      1 pn Salt
 
  Beat the butter until light and creamy. Add the icing sugar and
  beat until combined. Add the corn flour, plain flour, and vanilla,
  and mix at slow speed until just amalgamated. For firmer biscuits,
  add extra flour at this stage. Lightly butter and flour a baking
  tray and preheat the oven to 160°C.

  Make a ball from a level dessertspoon of the mixture and place on
  the tray, allowing room for the biscuits to spread. Repeat with the
  remaining mixture. Dip a fork into some flour, knocking off any
  excess and make an imprint with the tines, flattening the biscuits
  a little. Alternatively, the biscuits can be make by spooning the
  mixture directly onto the tray. Place the tray on the centre shelf
  of the oven and bake slowly until the biscuits are just coloured,
  10 to 15 minutes. Remove from the oven with a spatula and place the
  biscuits on a cake rack.
  
  Icing:

  Beat the butter with a wooden spoon. Add the icing sugar and beat
  until the sugar is almost absorbed into the butter. Add the vanilla
  and salt and with the addition of a little boiling water, bring to
  a thick and creamy consistency, balancing with a little more icing
  sugar if necessary.

  To Finish:

  Join two biscuits together with 1 ts icing spread with a knife.
  Return to a cooling rack until the icing is completely set before
  removing to an airtight container.

  Recipe by Executive Chef Magnus Johansson

  Recipe FROM: Australian Vogue
 
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