I made these to take to our Valentine's Day Cookie Exchange on Monday night because they are a firm favourite in our house. Our traditional family version is the Custard Kiss, which is the same idea but with a custard accent, but Pete seems to like these more, so make them more I do!
This recipe is from Donna Hay's Classics 2 cookbook.
1. Beat 6oz (175g) of butter together with 1/4 cup of icing sugar and 1 teaspoon of vanilla extract until light and fluffy.
2. Stir in 1 cup of plain flour until combined.
3. Place mixture into a piping bag (or just use teaspoonfuls) and pipe onto a baking tray lined with non-stick baking paper.
3. Bake in 180C/350F oven for 12-14 minutes, or until the edges begin to turn a golden brown colour.
4. Cool on trays and make the icing.
5. Combine 2oz (60g) of butter with 1 cup of icing sugar and beat until light and fluffy.
6. I then like to add some fresh lime to give it a bit of a kick, but you can just use lemon or any other flavour you like. Add 2 teaspoons of freshly squeezed lime juice and 2 teaspoons of finely grated lime rind.
7. Pipe icing onto half of the cookies and sandwich with the remaining ones.
And then, if you are lucky enough to have wonderful friends who give you impossibly beautiful dessert stands for birthday presents, place on display until you are ready to share! Thank you Holly for this stunning GOLD LEAF cake stand! There are some incredibly beautiful Royal-inspired homewares to covet at the Royal Historic Palace.
I also took Lavender and Honey biscuits; and Maple Glazed Maple
Pecan Walnut biscuits too, which I made into heart shaped logs before freezing.
It was such a fun night and boy did the men clean up from our socialising and baking collision!