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My review
Melting Moments II
Lee K.
"Also known as Cornstarch cookies."
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Ingredients
servings 60Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 4454 Ratings
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Most helpful positive review
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 –...
Most helpful critical review
11/11/2010
I found the dough so difficult to work with. The flavor was not bad but the cornstarch was prevalent.
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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 –...
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 ...
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, ...
2/26/2003
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.
1/5/2012
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 le...
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 ...
4/29/2009
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 combi...
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.
5/1/2009
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 butte...