Melting Moments

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.

Melting Moments

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 (potato starch) 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.

Melting Moments

My favourite as a child was always to top the cookie with a baking gum (gumdrop) . I always picked it off the cookie and saved it until the end. It always seemed like an extra little treat for when you finished the cookie.

I always get questions about the gumdrops for the tops of these cookies. Here in Canada, these baking gums (gumdrops) are carried by Bulk Barn, but I have been told sometimes only seasonally.

Baking gums. Firmer gumdrops made specifically for baking.

If you can’t find them try cutting up larger gumdrops instead. Very soft gumdrops are not suitable though. Be sure to use the firmest ones you can find. 

NOTE:

I am often asked about potato flour, an ingredient originally called for in this recipe, when we first posted it over a decade ago. It seems that the brand I once used no longer is called potato flour as it was years ago. Potato flour now refers to finely ground dehydrated potato. That is not want you want to use in this recipe.

Potato starch is much finer textured, very much like corn starch. If you cannot find potato starch, use cornstarch instead.

Looking for more cookie recipes?

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.

No Bake Christmas Cookies

Like this Melting Moments recipe?

Be sure to browse the photo index of over 200 cookie and cookie bar recipes is in our expansive Cookies Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. 

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Melting Moments

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

This recipe was originally published on Dec 10 2007. Updated November 2020.

Continue to Content

Yield: 24 cookies

Melting Moments

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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.

Print

Ingredients

• 1 cup butter
• 2/3 cup icing sugar
• ½ tsp vanilla extract
• ½ tsp lemon extract
• 1 cup all purpose flour
• 1 cup potato starch, (substitute cornstarch if potato starch is not available)

Instructions

1. Cream together the butter, icing sugar, vanilla and lemon extracts.
2. Sift together the all purpose flour and potato flour.
3. Add the flour mixture to the creamed mixture and blend together until a soft dough is formed.
4. Roll n one inch balls and place 2 inches apart on a parchment lined baking sheet.
5. Flatten the balls slightly with a fork and add a gumdrop or half a glace cherry to the center of each cookie if desired.
6. Bake at 350 degrees F for 15-20 minutes or until very slightly brown. These will still be quite pale when baked.
7. Cool on a wire rack. These are also very good dipped in chocolate.

Notes

I am often asked about potato flour, an ingredient originally called for in this recipe, when we first posted it over a decade ago. It seems that the brand I once used no longer is called potato flour as it was years ago. Potato flour now refers to finely ground dehydrated potato. That is not want you want to use in this recipe.

Potato starch is much finer textured, very much like corn starch. If you cannot find potato starch, use cornstarch instead.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen
• 
  Nordicware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
• 
  HIC Harold Import Mrs. Anderson's Professional Half Sheet Baking and Cooling Rack, Heavyweight Chrome, 16.5-Inch by 11.75-Inch, Silver
• 
  Rock Recipes Cookies

Nutrition Information

Yield

24

Serving Size

24 cookies
Amount Per Serving Calories 123Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 65mgCarbohydrates 13gFiber 1gSugar 3gProtein 1g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.