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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

Total time

0 minutes




  • for the cookies
  • 1 cup (2 sticks) unsalted butter,
  • ⅓ cup confectioner's sugar
  • ¾ 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


  1. Set oven to 350F
  2. Blend together the soft butter, sugar, cornstarch and flour until everything is well incorporated. Cover with plastic and chill for at least an hour.
  3. 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.
  4. 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.
  5. Let them cool completely before frosting.
  6. Make the frosting by mixing the butter, sugar, vanilla, and enough milk or cream to make a spreadable consistency. It should be quite thick.
  7. Dab it on top of the cooled cookies, and garnish with some grated chocolate.
  8. View the recipe instructions at The View From the Great Island

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