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Lemon Meltaways—Cookies that Melt in your Mouth
lemon, zest, cookies

For the past 5 years, I have served as "Cookie Mom" for my daughter’s Girl Scout Troop. As the "Cookie Mom", or "Cookie Momster", as my kids have coined me, I am responsible for placing our troop’s order, picking up the cookies, sorting the boxes and overseeing the sale. One year, we had over 2000 boxes of cookies in our house. My husband likes things neat and orderly. He nearly suffered a minor panic attack upon seeing the multitude of boxes overtaking our home. Despite the hard work involved and my husband’s slight discomfort, the cookie sale is a worthwhile commitment and a very rewarding experience for the girls.

One trend I’ve noticed is that our family’s personal cookie supply gets depleted a little faster each year. My growing children are the hungry culprits. My 14-year-old, Colton, can polish off an entire sleeve of cookies in one sitting if not monitored. His sisters enthusiastically join him, although my younger daughter, Ella, was dismayed this year when her beloved lemon cookies were revised.

When I came across the Lemon Meltaways recipe, our boxed cookies had just run out and Ella was still grumbling that she missed her old favorite lemon cookies. This recipe seemed like a great way to restock our cookie supply and sample a new lemon shortbread variety.
It should be mentioned that these shortbread-type cookies require no eggs. There is a higher proportion of butter to flour and sugar in the dough. Lemon Meltaways consist of all-purpose flour, butter, cornstarch, powdered sugar, lemon juice and lemon zest.

shortbread, lemon, ingredients

To get started, allow your butter to stand at room temperature for about 20 minutes. It should be softened, but not melted. During this time, use a zester or fine grater to obtain lemon zest for the dough and frosting.

zest, lemon, plate

Also, squeeze the lemon, as you will need juice for the dough and frosting. My kids thought the juicer was a new invention and proceeded to juice a few fruits, even non-conventional ones. I will spare you that picture!

juice, lemon, juicer

Combine the softened butter and the other cookie ingredients in a bowl. It is important to lightly spoon the dry ingredients into a measuring cup. Then, level off any excess amount by running a table knife across the top.

cookie, ingredients, mixer

Beat the dough at low speed, scraping often, until it is well mixed. It will be crumbly at first. If the dough seems dry, add about 1 more tablespoon of butter.

crumbly, dough, cookie

Next, divide the dough into two equal balls. Shape each half into a 8x1-inch log. I placed a ruler on the counter to measure them.

cookie, log, measure

Wrap each log in plastic food wrap. Refrigerate the dough until it is firm. This should take 1 or 2 hours. Alternatively, the wrapped logs of dough can be placed into a plastic re-sealable freezer bag and frozen. On baking day, allow the dough to thaw in the refrigerator and then proceed with the directions.

refrigerated, cookie, dough

When the dough is firm, heat the oven to 350° F. Cut each log into ¼-inch slices with a sharp knife.

slice, cookies, lemon

Place the cookies 2 inches apart onto an ungreased cookie sheet. Bake the cookies for 8-12 minutes, until they are set. The cookies will not brown, so don’t watch for this indicator that they are done. Cool the cookies completely.

bake, cookies, sheet

For the fabulous frosting, you will need powdered sugar, butter, lemon zest and lemon juice.

frosting, ingredients, lemon

Combine all the frosting ingredients and beat them at medium speed, scraping the bowl often until the frosting is fluffy. A teaspoon of water can be added if the frosting seems too thick.

fluffy, lemon, frosting

Finally, frost the cookies. I experimented with a few techniques. I tried to plop the frosting on with a spoon, but it was more effective to spread the frosting with a kitchen knife. The cookies are rather delicate and I broke 4 in the process of frosting them. But, no worries, the broken ones are a good excuse to do a little sampling!

frost, cookies, lemon

Although the Lemon Meltaways recipe is new to our family, it has been a trusted Land O’Lakes recipe for years. The lemon flavor "speaks" Spring to me, but the cookies are a hit during the Christmas season. This flavorful, dainty cookie is also perfect for showers or tea parties.

lemon, cookies, plate

These are delicious. They truly melt in your mouth. The cookies even delighted Ella, who is very particular about her lemon cookies. Even though the cookie sale is long over, this recipe will allow me to maintain the title of "Cookie Mom" in my family!

Give Lemon Meltaways a try for yourself, and let me know what you thought.

Come back in a few days when Amanda shares about a sweet, but spicy, taco.

Tami is paid to write for the Land O’Lakes Recipe Buzz® Blog.

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• Comments •

where is the ingredient list?

Posted Sep 20 2012 by Elizabeth O.
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Test Kitchen Comment
From:

Cindy

if you click on the underlined name of the recipe in the blog copy in the first couple of paragraphs you will go to the recipe with the ingredients and method listed. Hope you make these cookies! They are delicious!
Posted September 21, 2012

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