Also known as Cornstarch cookies.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.

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  • Refrigerate 1 hour.

  • Preheat oven to 300 degrees F (150 degrees C).

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

59.8 calories; 0.4 g protein; 5.9 g carbohydrates; 10.2 mg cholesterol; 27.5 mg sodium. Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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. Read More
(53)

Most helpful critical review

Rating: 3 stars
11/17/2010
I found the dough so difficult to work with. The flavor was not bad but the cornstarch was prevalent. Read More
(3)
57 Ratings
  • 5 star values: 33
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
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. Read More
(53)
Rating: 4 stars
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. Read More
(53)
Rating: 5 stars
12/03/2006
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. Read More
(29)
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Rating: 5 stars
12/05/2004
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. Read More
(22)
Rating: 5 stars
09/25/2003
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. Read More
(12)
Rating: 4 stars
01/05/2012
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. Read More
(10)
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Rating: 5 stars
12/13/2005
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 with a dap of homemade or store bought frosting. I use food coloring to make the frosting green and red for Christmas. Looks and tastes incredible. You can also use jam/jelly. Read More
(10)
Rating: 5 stars
05/01/2009
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! Read More
(9)
Rating: 5 stars
11/12/2004
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. Read More
(7)
Rating: 5 stars
05/04/2009
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. Read More
(6)
Rating: 3 stars
11/17/2010
I found the dough so difficult to work with. The flavor was not bad but the cornstarch was prevalent. Read More
(3)