These Melting Moments truly are the lightest, most delicious, melt in your mouth, shortbread cookies that I’ve ever tried. Wonderful dipped in chocolate & freeze well too.
These melting moments cookies have been made in our family for decades from a recipe passed around by the bakers in our clan. Because of the potato flour in the recipe they are by far the lightest shortbread recipe that I have ever tried.
These really do melt in your mouth. My mom makes these with gumdrops on top.
My 9 year old daughter made these and she loves them dipped in chocolate. These had to get to the freezer particularly quickly and I doubt they are safe there.
Like this Melting Moments recipe?
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This recipe was originally published on Dec 10 2007. Updated November 2017 to add new photos, metric measurements if required and nutritional information.
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
You might also like our recipe for Apricot and Brandy Fruitcake:
- 1 cup butter
- 2/3 cup icing sugar
- ½ tsp vanilla extract
- ½ tsp lemon extract
- 1 cup all purpose flour
- 1 cup potato flour (substitute potato starch if potato flour is not available)
Cream together the butter, icing sugar, vanilla and lemon extracts.
Sift together the all purpose flour and potato flour.
Add the flour mixture to the creamed mixture and blend together until a soft dough is formed.
Roll n one inch balls and place 2 inches apart on a parchment lined baking sheet.
Flatten the balls slightly with a fork and add a gumdrop or half a glace cherry to the center of each cookie if desired.
Bake at 350 degrees F for 15-20 minutes or until very slightly brown. These will still be quite pale when baked.
Cool on a wire rack. These are also very good dipped in chocolate.
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