Lemon Meltaway Cookies
These cookies have a great lemon flavor and delicate texture. The cookie is so tender, in part, because there is cornstarch in the dough. Cornstarch makes the cookies just melt in your mouth.
We made them in a Spring holiday baking class the other night. Everyone loved them.
I think you and your family and friends will love them as much as I do. I will admit to adding a little more lemon zest to the dough and frosting, for even more lemon flavor.
They are also easy to make. They are a slice and bake cookie. That means you make the dough, form into a roll, and chill. Now you can just slice and bake when you have the time. If you like, you can also shape the roll in more of an oval shape than round, so when you slice the cookies they look like eggs. Fun for Easter. I sometimes make a batch and freeze them- so I can make fresh cookies whenever I like.
Lemon Meltaways
Dough:
1 ¼ c. flour
¾ c. butter, softened
½ c. cornstarch
1/3 c. powdered sugar
1 T. lemon juice
1 t. grated lemon peel
Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 t. lemon juice
1 t. grated lemon peel
In large bowl combine all dough ingredients and mix well. Divide dough in half and roll each half into an 8- inch roll. Wrap in plastic wrap and chill until firm, 1-2 hours. Slice chilled dough into ¼ inch slices and place 2 inches apart on a cookie sheet. Bake in a 350 degree oven for 8-12 minutes, or until cookies are set, but not brown. Cool completely on a rack. Combine frosting ingredients and beat until light and fluffy. Frost cooled cookies. Makes 4 dozen.
Lemon Meltaway Cookies
These cookies have a great lemon flavor and delicate texture. The cookies are tender, in part, because of one ingredient. That ingredient is cornstarch. The cornstarch in the dough makes them incredibly crumbly. More than other shortbread cookies. They truly melt in your mouth. I think you and your family and friends will love them as much as I do.
I will admit to adding a little more lemon zest to the dough and frosting, for even more intense lemon flavor.
They are also easy to make. These are a slice and bake cookie. That means you make the dough, form into a roll, and chill. Now you can just slice and bake when you have the time. I sometimes make a batch and freeze them- so I can make fresh cookies whenever I like.
These are a lovely Spring cookie. Delicate and light.
Lemon Meltaways
Dough:
1 ¼ c. flour
¾ c. butter, softened
½ c. cornstarch
1/3 c. powdered sugar
1 T. lemon juice
1 t. grated lemon peel
Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 t. lemon juice
1 t. grated lemon peel
In large bowl combine all dough ingredients and mix well. Divide dough in half and roll each half into an 8- inch roll. Wrap in plastic wrap and chill until firm, 1-2 hours. Slice chilled dough into ¼ inch slices and place 2 inches apart on a cookie sheet. Bake in a 350 degree oven for 8-12 minutes, or until cookies are set, but not brown. Cool completely on a rack. Combine frosting ingredients and beat until light and fluffy. Frost cooled cookies. Makes 4 dozen.
Lemon Meltaway Cookies
Lemon Meltaway Cookies
These cookies have a great lemon flavor and delicate texture. The cookie is so tender, in part, because there is cornstarch in the dough. I think you and your family and friends will love them as much as I do.
I will admit to adding a little more lemon zest to the dough and frosting, for even more lemon flavor.
They are also easy to make. They are a slice and bake cookie. That means you make the dough, form into a roll, and chill. Now you can just slice and bake when you have the time. I sometimes make a batch and freeze them- so I can make fresh cookies whenever I like.
We made these cookies in class last night. Everybody loved them. Perfect cookie to add to your holiday cookie tray.
Lemon Meltaways
Dough:
1 ¼ c. flour
¾ c. butter, softened
½ c. cornstarch
1/3 c. powdered sugar
1 T. lemon juice
1 t. grated lemon peel
Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 t. lemon juice
1 t. grated lemon peel
In large bowl combine all dough ingredients and mix well. Divide dough in half and roll each half into an 8- inch roll. Wrap in plastic wrap and chill until firm, 1-2 hours. Slice chilled dough into ¼ inch slices and place 2 inches apart on a cookie sheet. Bake in a 350 degree oven for 8-12 minutes, or until cookies are set, but not brown. Cool completely on a rack. Combine frosting ingredients and beat until light and fluffy. Frost cooled cookies. Makes 4 dozen.
