Melting Moment Cookies

These cookies can actually hold a few different shapes. It has some of the characteristics of shortbread, but is a bit more supple as a dough, so you can shape it with a cookie gun, or slice it as a log, or treat it as a drop cookie, or do what they’ve done here. Traditionally speaking they’re finished with confectioners sugar.

Mazola is a brand of margarine that replaces the butterfat in butter with corn oil; the name is supposed to invoke the word maize, the preferred international word for the specific crop we in North America call corn. (Internationally speaking, corn could mean a few different grains.)

I remember Mazola in my grandparents’ fridge. Here’s a commercial for it from 1960.

from a box sold in Canby, Oregon.

Melting Moment Cookies

Sift into bowl:

  • 1/2 c. cornstarch
  • 1/2 c. confectioners sugar
  • 1 cup flour

Stir in 3/4 c. Mazola margarine until soft dough forms. Chill if necessary.

Roll into 1 inch balls. Place on ungreased cookie sheet. Flatten with lightly floured fork.

Bake 300 deg. F. over 20 minutes or [until] edges are lightly brown.

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