Melting Moments II

Melting Moments II

36

"Also known as Cornstarch cookies."

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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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.
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Reviews

36
  1. 45 Ratings

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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...