Melting Moments I Recipe -
Melting Moments I Recipe

Melting Moments I

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"A very fragile cookie that melts in your mouth."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Cream butter, slowly add cornstarch and 1/3 cup confectioners' sugar; beat til fluffy. Stir in flour with wooden spoon (very soft dough). Cover and chill 1 hour.
  2. Preheat oven to 350 degrees F (180 degrees C).
  3. Roll dough into 24, 1 inch balls. Place 1 and 1/2 inches apart on ungreased sheet. Press slight indentation on top of each cookie. Bake for 10-12 minutes until firm, not brown. Cool, top with icing.
  4. To Make Icing: Blend cream cheese and 1 cup powdered sugar til smooth. Mix in vanilla or 1/4 t. of another extract and a few drops of food coloring. Mix well.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2009

What a wonderful little cookie! It's very delicate and does melt in your mouth. I used the icing on some and powdered sugar on others. Next time I will try drizzling melted dark chocolate on top - a definite keeper!

Most Helpful Critical Review
Feb 16, 2010

dont just die the frosting pink, use cherry juice and it tints it and adds a little flavor


28 Ratings

Feb 03, 2004

I made these at Christmas. My Aunt made something very much like this many years ago the name was the same. I remember icing was sandwich between the two domed shaped cookies, and the icing was always tinted pink. Great for baby or wedding shower cookie plate. Cream cheese adds a nice second flavor, and letting the cookies mellow for a week or two just makes them better.

Dec 16, 2003

I would recommend rolling the balls in half the size, more time consuming but then they are easier to eat. This is a great little cookie for bridal & baby showers.

Dec 16, 2003

I've been searching everywhere for this recipe. This are not only great, but also so easy to make.

Jan 23, 2006

These are my most requested cookie for holiday baking. I have used it for years and the cookies always get rave reviews. I vary the recipe by using different extracts in the frosting. I have made it with lemon, almond and vanilla. The cookies are tender. I use a cookie sheet without sides in order to slide them off. Don't handle them too much just after baking. They are best to make a day ahead as they firm up after being frosted (keep them in the fridge.) They truely melt in your mouth. The frosting is a must with the cookie. I use a pastry bag to pipe the frosting into the thumbprint. Yummy! Try it!

Feb 09, 2003

I love htis recipe! It was given to me by a friend's mother, but I lost it. I was glad to find it here! I made these cookies for a bridal shower and they were a hit! My friend's mother made them for my bridal shower, and she added lemon flavoring. They were awesome! They are great because you can color the frosting to go with color schemes.

Jan 08, 2007

Yum!!!! I have been looking for this recipe for ever! I didn't know what these cookies were called. I was looking under "thumbprints" and kept coming across nut cookies with jam frosting. = ( I did a key word search and found these! Soooooo happy. My husband has never had them, and has nearly ate the whole batch in one day. Thank you so much! I did bake them on parchment paper. This way I could lift them up to see if they were starting to brown on the bottom. When they were just starting to brown on the bottom, they were done, and still not at all brown on the top side. I also used a floured tablespoon measure to make the dough balls to ensure a uniform size. I ended up with exactly 24 cookies as the recipe states. Delicious!


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  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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