Melting Moments are a classic, melt-in-your-mouth shortbread cookie. The vintage recipe has been passed down in my family for generations and we simply can’t get through the holidays without them!
There are no curtains on our bedroom window that faces due east out over a woodland marsh, so most mornings I’ll wake to the pre-dawn glow. So do the dogs, which may have something to do with it, but that’s besides the point. I’ve always been an early riser, and I treasure the fleeting moments in a darkened kitchen as I grab my first cup of coffee by laptop light. The world makes no demands on me before dawn, and the day ahead is all possibility.
This morning I wake up to a house as full as it’s ever been. I’ll have a brief moment to enjoy it; the girls will be gone, back to college, by the new year. But sitting here in the early morning somehow gives me the sense that I can slow it all down. Of course I can’t, the sun is already at the horizon. Luckily this dough comes together in a couple of minutes and can chill while everyone sleeps.
I grew up with these cookies at Christmas. The cornstarch is responsible for the unique melting texture and the frosting makes them sweet like little cakes. Everyone who tries them loves them.
These delicate cookies aren’t the best choice for shipping, but they are perfect for setting out on the counter or holiday table, and they survive the journey from plate to mouth just fine. In place of the vanilla or rum you could try almond, citrus, or peppermint flavors, with the appropriate garnishes. I have a feeling I’ll eventually try a dark chocolate version but today I’m sticking with the classic as it was typed out on my mom’s recipe card.
The holidays can be a tough time for so many people. They wash over us like a tidal wave and can leave even the most prepared among us feeling tense, frustrated, even sad. We feel like we didn’t do enough, didn’t find that perfect present, didn’t get around to decorating the house… maybe we’re missing people who aren’t with us, or remembering idealized holidays past. This season I’m trying to appreciate each unique moment without thinking too too much about what was, what will be, or what could have been. At this particular moment our family is whole, and my dough is chilling. We’ll scoop it out and bake it later this morning. It’ll be fun.
Here are the other Melting Moment cookie variations I’ve done so far ~
- PEPPERMINT MELTING MOMENTS
- COCONUT SNOWBALL MELTING MOMENTS
- CAPPUCCINO MELTING MOMENTS
- DEEP CHOCOLATE KAHLUA BITES
Melting Moments
Ingredients
for the cookies
- 1 cup 2 sticks unsalted butter, at room temperature
- 1/3 cup confectioner’s sugar
- 3/4 cup cornstarch
- 1 cup all-purpose flour
for the frosting
- 2 Tbsp unsalted butter, at room temperature
- 1 cup confectioner’s sugar
- 1 tsp vanilla extract
- cream or milk to thin
- grated chocolate for garnish
Instructions
- Blend together the soft butter, sugar, cornstarch and flour until everything is well incorporated. Cover with plastic and chill for at least an hour.
- Preheat oven to 350F
- Using a small spoon or a scoop, form small heaps or balls of dough and set them on an ungreased, cookie sheet. You can use parchment paper if you like.
- Bake for 12-15 minutes until the bottoms are just starting to turn a light brown. The tops will be white. Let the cookies cool a while on the baking sheet, and then transfer them carefully to a cooling rack. The cookies are very delicate, so use a very thin spatula to move them.
- Let them cool completely before frosting.
- Make the frosting by mixing the butter, sugar, vanilla, and enough milk or cream to make a spreadable consistency. It should be quite thick.
- Dab it on top of the cooled cookies, and garnish with some grated chocolate.
notes:
- I used a small 1 1/4 inch cookie scoop to scoop out the dough. Be sure to let your cookie sheets cool down before reusing them, or your cookies will spread.
- Make sure your butter is truly at room temperature. If it is chilled it will not get incorporated fully into the dry ingredients and your dough will not come together properly.
- These cookies are quite delicate, especially when they are still warm. Move them and frost them gently. You will be rewarded for your efforts.
These look delish! Quick question about the scoop you use. 1 3/4 seems kind of large. Is that a typo?
Thank you for your help and Merry Christmas!
Hey Kim, I just adjusted that to 1 1/4 inch scoop. This is a very old post, and I’m not sure, maybe I did use a bigger scoop originally, but now I use my smallest size. Thanks for catching that!
Thank you for sharing this recipe. I just made the cookies today and had to try one. They are delicious!!! I am planning on making them every year from now on. 🙂
I’m so happy to inspire a tradition like that Jen, they are really special in our family…have a wonderful holiday!
Thank you for the glimpse into your life. I feel the same way. My mom was a fabulous cook and I have several of her recipe cards. Often my sister call to ask how she made certain goodies.
I love cooking for my family. The house is very empty now. But every holiday I send my kids a big box of goodies that they grew up with. I cant get them what they want or need, but I can provide them with happy memories.
So well said, Janet, and happy memories are worth so much more than any other gift you could give them <3 Have a wonderful holiday!
I pinned your recipe to save it for next Christmas! I actually picked the picture of your mom’s recipe for the pin picture because it reminds me so much of my mom’s recipe cards! You can always tell the ‘good’ ones by the little splatters & stains. I have many of my mom & grandmother’s recipes that are like this only hand written, I am looking for a way to display them in my kitchen. Treasured family keepsakes are as important as the actual recipe. Thanks for sharing your recipe & your memory too!
So glad you found the recipe, Kathy — I look forward to hearing how you like it next Christmas!
help please…the recipe says “flour”…which kind? self-rising or all purpose? There’s nothing n the recipe to make them rise so I’m assuming Self??
I always mean all-purpose flour when it says ‘flour’, Cindy. And there is no rising agent in these cookies because they are a shortbread type of cookie. I will edit the recipe to read all-purpose!
the picture of the recipe card looks just like the cards I have, also from my mom. It felt like coming home.
Love that Ann!
I had the same feeling Ann. The first thing I thought of when I saw the typing was Mom. I was the one that typed up all her recipes for her and now I have them. Great memories.
Your post actually brought a tear to my eye. I’m reading this after the holiday tidal wave and have been regretting the things that didn’t get done. Thanks for the reminder to just enjoy what did get done. I’m actually having company in a few days and I’m going to try my hand at these cookies. They sound delicious! And I love your recipe index card- reminds me of my mom and Grandma’s.
Thanks Leslie, I had my moments of regret too this year, thank goodness we have cookies to console us 🙂
Merry Christmas! I appreciate what you wrote as much as the recipe. I hope you enjoy a wonderful holiday with your family. I too appreciate early morning too.
Thanks so much, Alicia!
Thank you sooo much for this recipe. I am going to try them this Christmas. You are so right about the stress of the holidays…..never enough time !!!
You said it! Thanks for visiting Janine!
These came out absolutely perfect! Delicious little cookies for my holiday party. I added some peach champagne jam to the tops and a little bit of orange zest and they were delightful! Thank you for the recipe!
I’m always looking for variations on these, thanks for the feedback Andie!