There is an amazing little bakery called Dippidee just minutes from my house. I have to fight the urge to run over and grab a treat almost every day! Their sugar cookies are one of a kind, as well as these little treats called Heavenly Pieces. The heavenly pieces are a thick, round, butter-crumb cookie piled high with a spectactular cream cheese frosting. They really are heavenly. A while back my SIL Kim, also a fan of Dippidee, told me a co-worker of hers brought a cookie replica of these Heavenly Pieces, only he called them Melting Moments. I googled Melting Moments, found this recipe at Joy of Baking. I couldn’t wait to give them a try.
Melting Moments (my attempt at Heavenly Pieces)
This was the sole survivor of the bunch….they were pretty good!
Melting Moments
Ingredients:
1 1/2 c. all purpose
1/2 c. cornstarch
1/4 teaspoon salt
1/4 confectioners sugar
1 c. unsalted butter, room temperature
1 teaspoon pure vanilla extract
Instructions
In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper. When dough is firm, form into 1 inch balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 – 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes. **I would recommend only baking for 10-12 minutes, underbaking just a little. I baked mine for 14 minutes and they were a bit more dry and crumbly than Dippidee’s Heavenly Pieces.
The original Melting Moments recipe has you roll each cookie in powdered sugar immmediately after removing cookies from the oven. To make them more like the Heavenly Pieces you would top each cookie with a cream cheese frosting. I happened to have tons of Velvet Buttercream Frosting leftover and just used it instead. Plus it’s my fav!!
Easy Velvet Almond Butter Cream Frosting:
1/2 c. butter, soft
4 1/2 c. confectioner’s sugar
3/4 tsp. vanilla extract
1/2 tsp. almond extract
6-7 Tbs. milk
Instructions
Cream butter in mixing bowl until fluffy. Add confectioner’s sugar 1-2 cups at a time with mixer. Add extracts.
Add milk 3 Tbs at a time until desired “frosting” consistency is achieved.
Oooh these look yummy! I’ll have to try them for sure!!