Clementine Melting Moments
User Reviews
3.8
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Prep Time
1 hr 15 mins
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Course
Dessert, Baked Goods
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Cuisine
American
Clementine Melting Moments
Description
This recipe for Clementine Melting Moments starts by creaming butter, sugar, and ample clementine zest to infuse the dough with fresh citrus aroma. Adding flour and cornstarch creates a dough that bakes into tender, crumbly cookies that remain pale with slight golden edges depending on baking time. The dough is chilled before baking to maintain shape during cooking.
Baked at 350°F, the cookies retain a soft shortbread texture. After cooling, a frosting of butter, confectioners sugar, and fresh clementine juice is applied, providing a creamy citrus topping that complements the rich base.
These cookies are delicate and best enjoyed when fully cooled, highlighting the bright clementine flavor balanced with buttery crumb and sweet frosting.
Ingredients
cookies
- 1 cup butter at room temperature, unsalted
- 1/3 cup confectioners sugar
- 2 Tbsp clementine zest don't skimp! (plus extra for garnish)
- 1 flour 1/2 cup
- 1/4 cup cornstarch
frosting
- 1 cup confectioners sugar
- 2 Tbs butter room temperature, unsalted
- clementine juice juice of 2 or 3, for thinning the frosting
Instructions
- Cream the butter and sugar together with the zest. Gradually add the flour and cornstarch and mix until the dough comes together.
- Finish bringing the dough together with a big spoon until there are no dry crumbly bits. Cover with plastic wrap and refrigerate for an hour.
- Preheat the oven to 350F
- Using a small scoop, or a tablespoon measuring spoon, scoop out dough and roll into a ball. Place on an un-greased baking sheet 2 inches apart and bake for about 11-12 minutes. They will still be pale, but may look slightly golden around the bottom edge. (Longer cooking will result in a crunchier cookie, shorter cooking time results in a softer shortbread.) Let cool on baking sheet for a few minutes before transferring to a rack to cool completely before frosting.
- To make the frosting, blend the soft butter with the sugar, adding enough juice to get it to a spreadable consistency. If it becomes too thin, add a little more sugar. Stir until it is creamy, with no sugar lumps. Frost each cookie and garnish with a sprinkle of zest.
User Reviews
Overall Rating
3.8
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