Reviewed: Jan. 5, 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.

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Nov. 11, 2010

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

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Reviewer:

mumsy

Cooking Level: Beginning

Living In: Long Island, New York, USA

Reviewed: Jul. 19, 2010

Really lovely! I added some lemon juice and vanilla like others stated but it's the texture that I love! Very soft. Almost sort of powdery. Light and lovely! I also did the lemon juice/powdered sugar glaze as someone mentioned. Love these!

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Reviewer:

LUVAMPHIBIANS

Reviewed: May 26, 2010

These are not sweet cookies, but they are good as tea cookies. One reviewer suggested using parchment in the baking pan - good idea, worked out nicely.

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Reviewer:

Natalie

Cooking Level: Beginning

Living In: Athens, Georgia, USA

Reviewed: May 1, 2010

These are absolutely wonderful! The perfect shortbread cookie. I followed the recipe to a T and though they do no have any flavorings, they are still delicious. Next time I will double the recipe because first off all they didn't yield three dozen cookies. Second, these were gone in an hour and a half!

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Reviewer:

turtlebaker

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 21, 2010

These were great and easy. I added a 1/2 teaspoon vanilla and replaced a 1/2 Cup flour with a 1/2 cup cocoa powder. This made a great not to sweet chocolate cookie.

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Reviewer:

Soy Free Cook

Cooking Level: Intermediate

Home Town: Prescott, Arizona, USA

Living In: Mesa, Arizona, USA

Reviewed: Dec. 20, 2009

I wasn't impressed with this recipe upon my first tasting, but I snacked on some a few days later and wowee! What a difference. It's worth the wait.

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Reviewer:

FACSLady

Reviewed: May 1, 2009

I made these today at the jail, the recipe sounded so interesting with so few ingredients! I doubled it and didn't get anywhere near the number of cookies it said I'd get! Don't have real butter to use at work so margarine had to do and I added some vanilla. I baked 2 pans, first one I baked right away without chilling, second pan I chilled first, they both came out exactly the same! Instead of using flour when pressing down with the fork, I used granulated sugar, gave them a nice glisten. Very easy to make and next time I'm thinking of melting chocolate and drizzling a bit on top.

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Reviewer:

jailhousecook

Cooking Level: Intermediate

Reviewed: Apr. 29, 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!

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6 users found this review helpful