Lemon Meltaway Cookies
A delicious little cookie that literally melts in your mouth. The subtle lemon flavor makes it perfect as a snack with tea or coffee, or as an after-dinner dessert.
Yield: 64 cookies
Calories: 46kcal
Materials
Cookies:
- 3/4 cup salted butter, softened
- 1/2 cup cornstarch
- 1/3 cup powdered sugar
- 1 Tbsp. fresh lemon juice
- 1 tsp. grated lemon peel
- 1 1/4 cups all-purpose flour
Frosting:
- 3/4 cup powdered sugar
- 1/4 cup salted butter, softened
- 1 tsp. fresh lemon juice
- 1 tsp. grated lemon peel (see Notes below)
Instructions
Cookies:
- In a large bowl, beat the butter until light and fluffy. Add in the cornstarch, powdered sugar, lemon juice, and lemon zest; mix until combined. With beaters on LOW, mix in the flour until combined.
- Divide the cookie dough in half. Shape each half into an 8" roll and wrap with plastic wrap or waxed paper. Chill for 2 hours, or overnight.
- Preheat oven to 350°. With sharp knife, cut each roll into 1/4" slices. Place 2" apart on ungreased cookie sheet. Bake for 8 - 12 minutes, or until set. (Cookies will not brown.) Cool completely on wire rack.
Frosting:
- Mix all frosting ingredients on LOW to mix, then once mixed, speed up to MEDIUM until fully combined and fluffy, scraping sides as you go. Spread over cooled cookies. Enjoy!
Notes
*If you plan on piping your frosting onto the cookies, don't use the grated lemon peel, because it will get stuck in your frosting tip. Rather, double the fresh lemon juice.
Also, if you plan on frosting the cookies with a piping tip, I recommend doubling the frosting recipe. Otherwise, the recipe is enough to simply spread on the cookies.
Nutrition
Calories: 46kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 23mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0.1mg