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Melting Moments II

Melting Moments II

Lee K.

Lee K.

Also known as Cornstarch cookies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ANGEL.9
41

ANGEL.9

10/25/2008

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.

Lilster
22

Lilster

12/3/2006

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.

CLOVERDALE1
18

CLOVERDALE1

12/5/2004

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.

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