Many years ago, two enterprising nieces, daughters of the Skovran family’s best cook and both excellent bakers, decided to make some money for themselves.  They baked several (7-11 if I remember right) different kinds of fancy cookies for Christmas and sold them to co-workers and interested bystanders.  One of the cookies in the assortment is called Melting Moments.  This is Niece Sandy's recipe; I do not know for certain how she came by it, but I wouldn’t be surprised if it were found on a box of Argo cornstarch back when cornstarch came in a cardboard box. 

Melting Moments

1 cup butter

1/3 cup powdered sugar

1 cup flour, plus 2 tbsp.

2/3 cup cornstarch

Frosting

3 tablespoons butter

1-1/2 cups powdered sugar

1-1/2 tablespoons lemon juice

1/2 teaspoon grated orange peel

Cream butter and powdered sugar until fluffy.  Sift flour and cornstarch.  Blend into creamed mixture.  Drop by teaspoons onto ungreased cookie sheets.  Dough is soft and cookies spread -- use scant dinner teaspoon and push dough off with finger.  Bake 15 minutes at 325 degrees.  Do not brown.

Combine frosting ingredients until smooth.  Tint half light green, half light pink. 

Yield: 60 (though I made fewer than that, maybe 53)

It's an interesting cookie—the cookie itself is boring and bland (note the absence of salt or a flavor extract, the small amount of sugar).  It is redeemed by the icing.  I used fresh lemon juice in the icing; its tangy flavor is a must. 

Tip:  I started out with a spatula when frosting the little cookies and was grumbling about how long it took to get the icing "right" on the cookie.  I switched to a demitasse spoon and that worked much better.  Having the icing the right consistency – soft, but not too soft – is important, too, and will likely require some experimentation.  I found myself thinning the icing a bit with water until it was the way I wanted it.

The second picture below is of the raw dough; it is easier for me to scoop it from a shallower container than from the deep bowl in which it was mixed.

After frosting half the cookies, I tinted the remainder with some pink food color.  As long as you eat the cookie with some frosting, they taste pretty good.  They’re a nice party cookie.

A good way to freeze them would be in layers separated by a sheet of waxed paper.