One taste and you will never forget them!
When it comes to Christmas, I always think of the desserts, cookies, and smells. Nothing says Christmas like delicious buttery cookies! So I’m going to share with you today our favorite tried, tested Melting Moments buttery cookies recipe!
Melting Moments Buttery Cookies
I grew up knowing these cookies as split second cookies, but they are more commonly called Melting Moments, Melt in your mouth cookies or Cornstarch Cookies. I don’t know why the difference, but they dissolve in your mouth in a flurry of powdered sugar and
they only last a split-second before they are all eaten! leaving behind the desire to eat another one.
How to make Melting Moments Cookies
Cornstarch is the secret ingredient that makes them melt on your tongue along with powdery confectioners’ sugar rather than granulated sugar. There’s also flour, butter, a little salt and vanilla extract.
The cookies are quite easy to make. It takes just a few minutes to make and roll a dough but then you have to chill the dough so the cookies hold up well in the oven, so you will need to have a few hours to make these cookies, (or make the dough one day and finish up the next).
Once the dough has cooled for about an hour, you can slice the dough log into 1/2 wide slices and place onto the prepared baking sheet, spacing about 1 inch apart. Place in the refrigerator to chill at least 30 minutes.
Or you just roll them into some little balls, and bake them, and then either roll in confectioner’s sugar, or place them on a wire rack over paper and sprinkle them with sifted confectioner’s sugar.
They store very well, up to two weeks, in airlight container.
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch (corn flour)
- 1/4 tsp salt
- 1/4 cup powdered sugar
- 1 cup unsalted butter room temperature
- 1 tsp vanilla extract
- 1 cup powdered sugar sifted
- In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside. Beat butter and sugar at medium speed with an electric mixer until light and fluffy.
- Mix in the vanilla extract. Add the flour mixture that you prepared earlier, and mix until everything is well incorporated. Divide dough into 2-3 equal portions.
- Transfer the each dough portion onto separate piece of plastic wrap and roll into a 1 inch diameter log. Tightly twist each end of the plastic wrap to ensure that the dough is tightly enclosed and airtight. Refrigerate for at least one hour or until it is quite firm.
- Place parchment paper onto a baking sheet. Slice the shortbread cookie dough into 1/2-inch bites and place onto the prepared baking sheet, spacing about 1 inch apart. Place in the refrigerator to chill at least 30 minutes.
- Preheat oven to 350 degrees F. Bake until the edges have turned lightly golden brown, about 8 to 10 minutes. Remove from the oven and allow to cool completely.
- To finish the bites, sprinkle the tops with powdered sugar. If you prefer, you can just roll the slightly cooled bites in the powdered sugar. Place in an airtight container between sheets of wax paper. They will keep well for about 2 weeks.