This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Melting Moments II

Read Reviews (32)

"Also known as Cornstarch cookies." — Lee K.

Ingredients Edit and Save

Watch video tips and tricks

How to Make Cookies

Cookies Across America

Candy Cane Cookies II

Rainbow Cookies

Best Chocolate Chip Cookies

Chili Chocolate Cookies

Thin Mint Crackers

Robbi’s M&M Cookies

How to Decorate Cookies

Sugar and Sweeteners

Measuring All-Purpose Flour

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 3 dozen Change Servings

1 cup all-purpose flour
1/2 cup cornstarch

1/2 cup confectioners' sugar
3/4 cup butter

Check All Add to Shopping List

Directions

Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
Refrigerate 1 hour.
Preheat oven to 300 degrees F (150 degrees C).
Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

Kitchen-Friendly View

ADVERTISE WITH US

Unbelievably simple fool proof recipe! The cookies are light and tasty and dangerously addictive. I actually picked this recipe because my 8yr old niece wanted to cook something all on her own – no adult help. They turned out so good no own believed she did it by herself! Forget storing them, she barely had any to take home. They also take flavoring well just a tsp or three (to taste) of any extract does wonders. We like lemon, almond and vanilla.

—ANGEL.9

See full review »

Most Helpful Critical Review

Nov 17, 2010

I found the dough so difficult to work with. The flavor was not bad but the cornstarch was prevalent.

—mumsy

See full review »

40 Ratings

Dec 03, 2006

I was looking for a recipe like my grandmother's cornstarch lemon cookies that we always ate at Christmas. These cookies have the perfect consistency. I added the zest of one lemon, a capful of vanilla, and since I used unsalted butter, I added a pinch of salt. These are great! They're not overly sweet, but grandma used to put a lemonjuice/confectioner's sugar glaze on them, which would probably make them that extra bit sweeter and tangier. They probably won't travel all that well, but this kind of cookie never does. But the texture is worth it! Thanks.

—Lilster

See full review »

Dec 05, 2004

I have been making this recipe for years, my mother and her mother too. I read a comment that the shortbread was crumbly To avoid this make shortbread a week or two or three before you need it, store in a cool place to mellow this improve the flavour as well. I will be making my shortbread tomorrow and they will be perfect by Christmas. Once Christmas is over I freeze any shortbread that are left, and just take out what I need to thaw. These keep for several months in a tightly closed container. I drop teaspoons onto a cookies sheet I like the irregular shape but if I want to get fancy I add a little more flour use a cookie cutter to make stars or snowmen. I don't frost these they don't need it they are so delicate that it would over power them and they are shortbread not sugar cookies.

—CLOVERDALE1

See full review »

Sep 25, 2003

This is the best cookie. It melts in your mouth. Be warned this is a very soft cookie and crumbles easy. I added some lemon flavoring to it.

—Lois

See full review »

May 01, 2009

These are lovely, perfectly crisp and crumbly shortbread cookies. I think they might benefit from a pinch of salt, since I used unsalted butter. Make sure to really whip that butter before combining. It is very important to chill the shaped cookies before baking if you are using real butter! I have no doubt some reviewers cookies turned out flat if they skipped this crucial step or didn't use the proper ingredients. I did bake only for 16 minutes on the top rack in my oven, and they were perfect. I added lemon extract as I was frosting with lemon icing, and in the future I will add lemon zest (and that pinch of salt) or other extracts. Good luck with these cookies, everyone!

—Nobody'sGirl

See full review »

Nov 12, 2004

So vey deliciously delectable! The extremely easy prep is almost a sin compared to how truly good these are. Try once, and you will use it again and again.

—NORMASDAUGHTER

See full review »

Jan 05, 2012

I recieved some Melting Moments in a Christmas cookie exchange last year and loved them. The texture of these cookies isn't as good, but I still liked them. I added 1/4 tsp. salt. I made them lemon by adding the zest of one lemon to the dough and frosting with a lemon butter frosting.

—Dianne

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Melting Moments I

Melting Moments III

Hazelnut Melting Moments

Brown-Eyed Susans I

Christmas Wreaths

Shortbread Cookies III

Melt-Away Peppermint Wreaths

Melting Biscuits

Melt in your Mouth Cookies I

Maple Meltaways

ADVERTISE WITH US

Nutrition

Calories
60 kcal
3%

Carbohydrates
5.9 g
2%

Cholesterol
10 mg
3%

Fat
3.9 g
6%

Fiber
0.1 g
< 1%

Protein
0.4 g
< 1%

Sodium
27 mg
1%

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

Nutritional Information

Melting Moments II

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 60
Calories from Fat: 35

% Daily Value *
Total Fat 3.9g 6 %
Saturated Fat 2.4g 12 %
Cholesterol 10mg 3 %
Sodium 27mg 1 %
Potassium 5mg < 1 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 0.1g < 1 %
Protein 0.4g < 1 %
Sugars 1.6g
Vitamin A 2 %
Vitamin C 0 %
Calcium < 1 %
Iron 2 %
Thiamin 3 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.