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.
- 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)
- 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.
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.