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.