Lemon Meltaways Recipe


Ingredients

For the Cookie Dough:
14 tablespoons unsalted butter, room temperature
½ cup confectioners' sugar
1 tablespoon lemon zest (packed - about 2 lemons)
2 tablespoons fresh lemon juice (about 1 lemon)
1½ cups unbleached all-purpose flour
¼ cup cornstarch or arrowroot
¼ teaspoon salt

For the Glaze:
1 cup confectioners' sugar
2-3 tablespoons fresh lemon juice
1 teaspoon lemon zest for garnish if desired

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add ½ cup of confectioners' 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 350 degrees. 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 350 degrees until lightly browned around the edges. Slide the parchment paper 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 few minutes then toss in 1 cup of confectioners' sugar. Cool completely on the wire rack.
  11. To make the glaze, mix together 1 cup of confectioners' sugar and 2 tablespoons fresh squeezed lemon juice. Add more lemon juice or sugar as needed to reach desired consistency. Garnish with lemon zest if desired.
  12. Allow the glaze to fully set then store cookies in a cool place or refrigerator.
  13. Prep time does not include 1 hour cooling time for the dough.


Original Recipe and Notes of recipe visit: Lemon Meltaways @ savingdessert.com

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