The View From the Great Island
Melting Moments are little melt-in-your-mouth shortbread cookies you'll ever make! This vintage recipe has been passed down in our family for generations.
one and a half dozen small cookies
- for the cookies
- 1 cup (2 sticks) unsalted butter,
- 0.33333333333333 cup confectioner's sugar
- 0.75 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
- Set oven to 350F
- Blend together the soft butter, sugar, cornstarch and flour until everything is well incorporated. Cover with plastic and chill for at least an hour.
- 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.