Melting Moments III Recipe -
Melting Moments III Recipe

Melting Moments III

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"A yummy cookie! It is easy and quick to make. Makes a great Colossal Cookie, if you use a small pizza pan and cover with jam."

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Ingredients Edit and Save

Original recipe makes 2 - 3 dozen Change Servings


  1. Cream butter or margarine and sugar. Separate the egg and add the egg yolk and vanilla; mix well. Add flour and mix well.
  2. Form dough into balls. Place balls on a cookie sheet, and press each down with a fork. Place half a cherry or a dollop of jam in the center of each cookie.
  3. Bake 15 minutes at 375 degrees F (175 degrees C). Remove and cool.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

This recipe is absolutely delicious. I made it once with raspberry jam in the middle, and once with strawberry jam... sooooo good, they were gone in less than an hour.. and my husband is generally not a cookie person. Yum!

Most Helpful Critical Review
Dec 07, 2002

These are okay. Definitely way too long for cooking - I had to do it for 10 minutes only. The cookies are crunchy.


8 Ratings

Dec 31, 2011

I like the brown sugar version of this cookie. Like my mother always did, I roll mine in coconut before baking. Also, a candied cherry is nicer than a maraschino cherry. I find the maraschino cherry tends to bleed and makes the centre of the cookie soft.

Dec 14, 2008

These are great.. next time I'll use white sugar instead of brown though...

Nov 18, 2010

delicious! used 1/4 cup powdered sugar and 1/2 cup brown sugar. i think next i will use 1/2 cup powdered and 1/4 cup brown to make them a little more melty. they are sooo yummy :]

Dec 18, 2007

These were great! I made them with strawberry jam in the center for a Christmas party and everyone loved them. I'd say that other reviewer either flubbed an ingredient or needs to check his/her oven calibration.

Mar 09, 2009

This recipe is great. It is so easy and fast to make. I made it using cherries in the middle, jam in the middle and chopped pecans in the middle. The cookies disappear quickly. The only changes I made to the recipe was to use granulated instead of brown sugar and to increase the vanilla to 1 teaspoonful. It also helps if the butter is at room temperature and very soft. Another thing I did with this recipe was to save the egg white and use it as an adhesive for the nuts I used in the centers of the cookies. I whisked the egg white, made an indentation in the center of each cookie using the handle of a wooden spoon and then brushed the egg white in the center and added the chopped pecans. The first time I used nuts in the centers, I didn't use the egg white and the nuts didn't stick nearly as well. The possibilities are many with this yummy cookie recipe.


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 40 mg
  • 2%

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

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