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Lemon Meltaways

Lemon Meltaways ~ lightweight and buttery, these lemon bite-sized cookies ar a true treat! straightforward to create and therefore the good very little bite of lemon!

Lemon Meltaways

Do you suppose if I post bright lemonlike recipes, spring can return early? in all probability not however it’s nice to dream.  The forecast is looking for -4 degrees tomorrow night, we've got regarding seven inches of snow on the bottom and a chilly front coming back in.  I’m very not repining as a result of we’ve all needed for a decent snow this year. currently that we’ve had our snow – I’m prepared for blooming dogwood trees, small tomato plants within the garden, asparagus peaking out from the frozen ground and that i can’t wait to travel bivouacking and kayaking again!  It feels like it's been an extended, long winter. however United Nations agency desires to speak regarding the cold once there ar delicious, lemony, melt-in-your-mouth cookies to share?!?

I’m covetous of my geographic region friends with citrus trees in their yards. however fun wouldn't it be to travel outside and choose a number of lemons and whomp up a batch of those sweet gems?

Lemon Meltaways


For the cookie dough:

  • 14 tablespoons unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon zest, packed - about 2 lemons
  • 2 tablespoons fresh lemon juice, about 1 lemon
  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt

For the lemon glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest for garnish if desired


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 1/2 cup of powdered sugar and beat until light and fluffy.
  2. Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Gently blend on low until incorporated, scrapping down sides with a spatula as needed.
  3. In a small mixing bowl combine the flour, cornstarch and salt. Whisk together.
  4. Add the flour in four batches to the creamed butter and lemon mixture. Blend on medium low until each is incorporated.
  5. Place the cookie dough in a small bowl and cover with plastic wrap. Refrigerate for 1 hour.
  6. To bake the cookies, preheat oven to 350F. Line a baking sheet with parchment paper.
  7. Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the parchment lined baking sheet.
  8. If you want to make cookie discs, press each dough ball to the desired thickness using the bottom of a flat glass covered with a small piece of wax paper.
  9. Bake for 13 minutes at 350F until lightly browned around the edges. Slide the parchment paper and baked cookies onto a wire rack to cool.
  10. Repeat with a new piece of parchment paper placed on a cooled cookie sheet. Cool cookies completely if using a glaze. If covering in confectioners' sugar, allow the hot cookies to cool for a minute then toss in 1 cup of powdered sugar to coat. Cool completely on the wire rack.
  11. To make the glaze, mix together 1 cup of powdered sugar and 2 tablespoons fresh squeezed lemon juice. Add more lemon juice or sugar as needed to reach desired consistency. Spread on each cookie and garnish with lemon zest if desired.
  12. Allow the glaze to fully set then store cookies in a cool place or refrigerator.

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