Lemon Meltaways

Name: Lemon Meltaways
Prep time: 45 min
Total time: 2 h 10 min
Yield: 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

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

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Learn How it Works...

45 min

Prep Time

02 hrs 10 min

Total Time

Ingredients

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

STEP 1

Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
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.
STEP 3

Heat oven to 350°F.
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.
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.

45 Calories

3 Fat (g)

10 Cholesterol (mg)

25 Sodium (mg)

5 Carbohydrates (g)

0 Dietary Fiber

0 Protein (g)

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