Melting Moments II

Melting Moments II

36

"Also known as Cornstarch cookies."
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Ingredients

servings 60 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
  2. Refrigerate 1 hour.
  3. Preheat oven to 300 degrees F (150 degrees C).
  4. 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.

Reviews

36
  1. 45 Ratings

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Most helpful positive review

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 –...

Most helpful critical review

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

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 –...

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 ...

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, ...

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.

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 le...

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 combi...

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.

I have been making this exact recipe for years. It is one of our family's favorites. Very simple, but wonderful. The only thing I do differently is I indent the dough before baking then fill it ...

Bake on parchment, about 14-16 minutes. I never chill the dough & it works fine. These are best warm from the oven with a smear of frosting (butter, powdered sugar & milk). They crumble easil...