Soon after my sister and I walked into this bakery in Pune, when the three of us were visiting her and my brother-in-law, I noticed the lovely Parsi lady, probably in her late sixties or early seventies with a beautiful scarf tied round her head. I immediately knew that we were in for good quality baked goods since Parsi and Irani bakeries in Mumbai and to a certain extent Pune are well known for the baked delicacies they offer. In fact, the old Iranian bakeries lend a lot of old world charm to Mumbai.
And when I asked for eggless goodies, we were directed to these beautiful to look at, heavenly to smell, cardamom scented cookies which literally melted in my mouth. I could really taste the butter and I simply can’t resist cardamom in cookies and biscuits. We picked up these, some biscotti and bread and we were well set for the journey back to Mumbai, the next morning.
When I returned home and kept munching on these cookies, I simply couldn’t resist replicating it in my kitchen and kept wondering how to start! Then my mind raced back to my old recipe files, where there was a treasure, a recipe called vanilla cookies which said to pipe the cookie batter into tiny 1/2” rosettes. The ones I was eating were piped into 2” rosettes.
And then, an excited me went about baking them. I decided to skip the cardamom and put in vanilla as I was making them for Hari’s friend Leela’s 2nd year birthday. But these taste so good with cardamom too. I give equal points to both, so you decide what you want to choose.
Also, this is one of those recipes which is traditionally eggless and I didn’t have to make any changes for egg replacements, only changes to the recipe in my files, handed by an acquaintance, to suit my requirements.
Maybe they are called melting moments because they literally melt in the mouth. I like to pipe them with my 1/2" star nozzle which results into tiny bite sized cookies. These look so pretty when piped into rosettes with a small, medium or large star nozzle, but if you don’t have the star nozzle, you could just use your hands to make these into tiny or medium sized round cookies and they look just as gorgeous!
Watch and learn how to make these cookies!
Melting Moments/Perfect Eggless Cookies Recipe
You could use the vanilla or 1/2 tsp cardamom powder. You can also dust these cookies with icing or confectioner's sugar.
100 gm (3/4 cup) plain flour
30 gm (2 tbsp) cornflour
60 gm (1/2 cup) icing sugar
100 gm (1/2 cup) butter
2 tbsp milk (optional)
1 tsp vanilla extract
Sieve the flour and the cornflour together into a bowl.
In another bowl mix in the butter and the sugar with a hand blender or a wire whisk or put in the stand mixer with the paddle attachment and blend until smooth and creamy.
Put in the flour mixture and vanilla extract and mix until smooth and there are no lumps. Add a little milk only id the dough is stiff.
Pre heat the oven to 180 degrees centigrade/ 350F/Gas mark 4.
Put the entire mixture into a piping bag fitted with a star nozzle and pipe into stars (rosettes) on a lightly greased baking tin or a tin lined with baking parchment. Alternatively make small balls, flatten lightly with your palms and bake.
Bake for 8 to 10 minutes or until the cookies turn golden brown at the edges.*
The baking time depends on the size of the cookies. It could be 8 to 10 minutes for small cookies and 10 to 12 minutes for larger cookies. Make sure you keep a close watch on your oven ad take the cookies off after you see them turning golden brown at the edges.
Makes 48 1/2” cookies or 24 round cookies