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Melting Moments

Melting Moments

Melting Moments

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Melting Moments
5.0 rating based on 12,345 ratings
5/5 (9)
Course: Filled Cookies, Hand-Shaped CookiesCuisine: AustralianDifficulty: Easy


single cookies or 18 sandwiches

A simple, melt-in-your-mouth shortbread dough topped with cream cheese or buttercream frosting, often made as a sandwich (pictured). These are enjoyed throughout the world, but they are particularly appreciated in Australia, especially if you flavor your frosting filling with some lemon or another fruit filling.


  • 1 cup all-purpose flour

  • 1/2 cup cornstarch

  • 1/2 cup powdered sugar

  • 3/4 cup butter, at room temperature

  • 1 teaspoon vanilla

  • 1/2 recipe cream cheese frosting or buttercream frosting (optional) (for Australian version, flavor with some lemon juice)


  • In bowl stir together first 3 ingredients. In large bowl with mixer at medium speed, beat butter until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Preheat oven to 325 F. Shape into 1-inch balls. Place about 1-1/2 inches apart on ungreased cookie sheet; flatten with a lightly floured fork. Bake for 15 minutes or until bottom is light golden brown. If desired, while baking, make a half recipe of cream cheese or buttercream frosting, and for the typically Australian version, flavor the frosting with some lemon juice. When cookies are completely cool, frost the tops of the cookies or sandwich them (pictured).


Name & Location
(example: Sue in LA)

I've made these for years. I got the recipe from a subscription that gave recipes on cards. I do frost them sometimes. I even put red or green food coloring in the frosting. My family and friend love these cookies. I never have enough.
- Gina in Ilinois

My grandmother made these all the time, and so have my mom and myself. However, we've never used vanilla, and have used either chocolate sprinkles, or marischino(?) cherries (drained wel) on them. They are the best cookies around!!
- Caryn in Chicago IL

I've made these for years and everybody loves them. Instead of using a fork, I use the bottom of a glass dipped in colored sugar to flatten them.
- Karen in Montana

Excellent cookies! They truly melt in your mouth!
- Sarah in Southern California

These were my late mother's best cookies, and she made them faithfully for the holidays. I now make them for my kids. I can't get enough of the old traditions. I usually put a cherry on them but I don't frost them. They store easier with no frosting.
- Peggy in Canada

Tint the frosting red or green and add mint extract. Perfect for your Christmas cookies platter. Yum!!
- Christmas Baker in Michigan

Delicious and melty, however the estimated number of cookies is way off. Making 1-inch balls, I was only able to make about 18 cookies, not 36. Would also be delicious with a hint of lemon extract substituted for the vanilla.
- A Baker

I have baked these for several years now. Every year my sisters always ask for these cookies. I bake alot of cookies and candy for the holidays but these are the most requested ones. When I place the ball of dough on the cookie sheet I use my finger to make an imprint and when they are cooled, I put a little of the creme cheese icing in the indention. I also use red and green food coloring in my icing.
- Tammy Biggers in DeSoto, MO 

These cookies are aptly named! They are incredibly light and delicate and they really do just melt in your mouth. They are insanely easy to make! I didn't try them with the cream cheese frosting, but I believe that would be a nice enhancement. As I was eating them it also occurred to me that they would be nice dipped in chocolate. I had some freshly grated nutmeg left over from something else I just made, so I divided the dough in two and added the nutmeg to half the dough. It made a really nice flavor. I was considering making another batch, replacing the vanilla with rum, adding the nutmeg, and calling them Eggnog Melting Moments.
- A cookie baker in Canada 
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