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Lemon Meltaways
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Lemon Meltaways Image

Lemon Meltaways

These lemon cookies are so tender that they seem to melt in your mouth.

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45 min
Prep Time
02 hrs 10 min
Total Time
48
cookies

Ingredients

Cookie

1 1/4 cups all-purpose flour

3/4 cup Land O Lakes® Butter, softened

1/2 cup cornstarch

1/3 cup powdered sugar

1 tablespoon lemon juice

1 teaspoon freshly grated lemon zest

Frosting

3/4 cup powdered sugar

1/4 cup Land O Lakes® Butter, softened

1 teaspoon freshly grated lemon zest

1 teaspoon lemon juice

How to make

  1. STEP 1

    Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.

  2. STEP 2

    Divide dough in half. Shape each half into 8x1-inch log. Wrap each in plastic food wrap. Refrigerate 1-2 hours or until firm.

  3. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    Cut each log into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheet. Bake 8-12 minutes or until set. (Cookies will not brown.) Cool completely.

  5. STEP 5

    Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies.

Tip #1

Tips for successful Lemon Meltaways:

Tip #2

  • This cookie is a shortbread-type cookie with a high proportion of butter to flour and sugar. The dough may seem slightly more crumbly. Egg is not an ingredient in this type of cookie.

Tip #3

  • Be sure to measure all ingredients accurately using the proper measuring cups. For dry ingredients use graduated metal or plastic measuring cups. Spoon the dry ingredient lightly into a measuring cup. Do not tap or shake the cup or scoop the ingredient into the cup. Level off any excess amount by running a straight-edge or table knife across the top.

    • Tip #4

  • Use measuring spoons to measure liquids in this recipe rather than tableware spoons for accuracy.

    • Tip #5

  • The butter in this recipe should be softened, but not melted. For best results let butter stand at room temperature 20-30 minutes before mixing the cookie dough. Or, cut the butter into chunks or pieces for easier mixing. Also, 3/4 cup butter equals 1 1/2 sticks of butter.

    • Tip #6

  • If the dough is dry and crumbly after beating, add 1 to 2 tablespoons cream or soft butter, adding 1 tablespoon at a time until dough forms.

    • Nutrition (1 cookie)

    45 Calories
    3 Fat (g)
    10 Cholesterol (mg)
    25 Sodium (mg)
    5 Carbohydrates (g)
    0 Dietary Fiber
    0 Protein (g)
    Tried this recipe? Instagram it!
    And don't forget to tag us @landolakesktchn.

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