Recipe: Lemon Melting Moments

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There are many recipes for a little cookie called a Melting Moment - this is our version. Or rather, our mother's version. These bite-size cookies, intensely lemon-flavored, make appearances at nearly every family function, and we made hundreds for this wedding we just catered. They have the advantage of being fairly easy to make, and also of freezing very, very well.

They are called Melting Moments because one of their key ingredients is cornstarch and they literally melt in your mouth!

These cookies are also somewhat similar to a shortbread; they're chock-full of butter, with a tart lemon glaze that melts in your mouth first.

We topped each one of the cookies for the wedding with candied flowers - lilac, violets, and yellow mimosa.

Lemon Melting Moments
about 4 dozen, depending on size

Cookies
2 1/4 cups butter
1/2 cup powdered sugar
2 3/4 cups flour
1 cup cornstarch
1/2 teaspoon almond extract
1/2 teaspoon orange extract
Pinch of salt

Cream the butter. Sift the powdered sugar, flour, and cornstarch and add, mixing until smooth. Add the flavorings and salt. Chill for about an hour, then roll into 1/2 inch to 1 inch balls and place on parchment-lined baking sheets. Bake at 350ºF for about 12-15 minutes, or until just set. Do not let them brown. Glaze immediately, while warm.

Glaze
3 cups powdered sugar
3 teaspoons soft butter
3 tablespoons fresh lemon juice

For the glaze, warm the butter until soft and mix with the powdered sugar and lemon juice. Dollop on top of each cookie with a brush or spoon, letting it run down the sides.

The glaze is quite sticky when warm and hard when dried, so it's perfect for adding small decorations. You can use sugar decorations, candied flowers, small nuts, or other toppings.

Per serving, based on 14 servings. (% daily value)
Calories
509
Fat
30.7 g (47.2%)
Saturated
19.3 g (96.5%)
Trans
1.2 g
Carbs
56.9 g (19%)
Fiber
0.8 g (3%)
Sugars
29.1 g
Protein
2.9 g (5.8%)
Cholesterol
80.6 mg (26.9%)
Sodium
6.1 mg (0.3%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.