Lemon Meltaway Cookies

1
Kathy Williams

By
@KMW2013

These delicate little cookies are perfect for hot tea.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2-3 dozen
Prep:
1 Hr 15 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • 3/4 c
    butter, unsalted, room temperature (1 1/2 sticks)
  • 1 c
    confectioners' sugar
  • 2
    lemons; zest, finely grated
  • 2 Tbsp
    fresh lemon juice
  • 1 Tbsp
    pure vanilla extract
  • 1 3/4 c
    plus 2 tablespoons all-purpose flour
  • 2 Tbsp
    corn starch
  • 1/4 tsp
    coarse salt

How to Make Lemon Meltaway Cookies

Step-by-Step

  1. In a bowl of an electric mixer, fitted with the whisk attachment, mix butter and 1/3 cup of confectioners' sugar on medium speed, until pale and fluffy. Add lemon zest, lemon juice and vanilla. Mix until fluffy.
  2. Whisk together, flour, cornstarch, and salt in a bowl. Add to butter mixer on low speed until just combined.
  3. Divide the dough in half. Place each half on a sheet of parchment paper. Roll in parchment to form a log 1-1/4 inches in diameter. Refrigerate logs until cold and firm, at least 1 hour.
  4. Preheat oven to 350 F. Remove parchment from logs; cut into 1/4 inch thick rounds. Space rounds 1 inch apart on baking sheet lined with parchment paper.
  5. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through.
    Transfer cookies to wire racks and cool slighly.
    While cookies are still warm toss with the remaining 2/3 cup confectioner's sugar.
    Store in air tight container at room temperature for 2 weeks.

Printable Recipe Card

About Lemon Meltaway Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Hashtag: #lemon




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