Sweet 'n' Lemony Melting Moments!

 

Mother's other "famous" Christmas cookie contribution was the "Melting Moment."

I know these are seriously out of fashion... but I don't care...

The texture is sooooooooo different from most cookies... because of the cornstarch.  But it's the very, very lemony glaze that's the game changer.

Try them... and let me know!

 

 

Melting Moments

Cream:

⅔ C Cornstarch

½ C 10X Sugar

1 C AP Flour

1 C Unsalted butter

Roll into balls.  Chill or freeze.  Bake at 325° for 15 minutes.

When thoroughly cooled, glaze with a smooth mixture of

⅛ C Unsalted butter

1 Cup 10X Sugar

2 T Fresh lemon juice

6 comments

  • Kay Dixon
    Kay Dixon
    Made these twice today. First time by the recipe and they are wonderful! Second time I added macadamia nuts and also used a chocolate glaze on some and the lemon on the rest. Good, but not as good as the original. Thanks so much for sharing. I really appreciate a good lemon dessert!

    Made these twice today. First time by the recipe and they are wonderful! Second time I added macadamia nuts and also used a chocolate glaze on some and the lemon on the rest. Good, but not as good as the original. Thanks so much for sharing. I really appreciate a good lemon dessert!

  • Pamela Ossorio
    Pamela Ossorio Connecticut
    Can't wait to make these! Thanks for sharing the recipe, David!

    Can't wait to make these! Thanks for sharing the recipe, David!

  • Denise
    Denise Texas
    Did I read this wrong? It looks like 2/3 CUP of cornstarch, which is more than the powdered sugar! Please set me straight; I want to try these.

    Did I read this wrong? It looks like 2/3 CUP of cornstarch, which is more than the powdered sugar! Please set me straight; I want
    to try these.

  • This Old Chef
    This Old Chef
    Hi Denise from Texas! You're correct, that is 2/3 C of cornstarch. The sweetness comes mostly from the glaze. The cornstarch and flour combo gives it the different texture we love so much. Let me know how yours turn out! David

    Hi Denise from Texas! You're correct, that is 2/3 C of cornstarch. The sweetness comes mostly from the glaze. The cornstarch and flour combo gives it the different texture we love so much. Let me know how yours turn out! David

  • Charlie’s Friend
    Charlie’s Friend Greensboro
    How many cookies (about) does the recipe make? Robin

    How many cookies (about) does the recipe make?
    Robin

  • This Old Chef
    This Old Chef
    Hi Robin! 3-4 dozen, depending on how large the cookies are!

    Hi Robin! 3-4 dozen, depending on how large the cookies are!

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