Frilly Lemon Meltaway Cookies Food

LEMON MELTAWAYS

Steps:

• In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet.
• Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
• In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.

LEMON MELTAWAY COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium mixing bowl whisk together flour, cornstarch and salt.
• In the bowl of an electric stand mixer** mix together 1 cup powdered sugar, butter and lemon zest on low speed until combined. Increase mixer speed to medium-high and whip until slightly pale and fluffy, about 1 - 2 minutes.
• Scrape down bowl then mix in egg yolks 1 at a time, blending after each addition. Scrape down bowl.
• Add flour mixture to butter mixture and blend until combined (it will seem dry and crumbly at first, keep mixing and it will come together). If dough is sticky at this point you can chill it for 30 minutes but you shouldn't need too if using cool butter.
• Scoop dough out 1 Tbsp at a time and transfer to the baking sheet spacing cookies 2-inches apart. Evenly flatten cookies with the heel of your hand to about 1/3-inch thickness*** (spray hand with cooking spray if needed to reduce sticking).
• Bake one sheet at a time until cookies appear dry on the surface yet are just slightly soft when pressed, about 8 to 10 minutes.
• Let cool on baking sheet for 5 minutes then transfer to wire rack to cool completely. Repeat process with second sheet of cookies.
• To make the glaze in a small mixing bowl whisk together 1 cup powdered sugar with the lemon juice. Thin with more lemon juice as needed.
• Spoon glaze over cookies and spread into a small thin round. Garnish with a little lemon zest if desired.
• Once glaze has set store cookies in a single layer in an airtight container. They'll keep several days at room temperature but can also be refrigerated or frozen for longer shelf life.