LEMON MELTAWAYS
Both the cookie and the frosting are spiked with lemon in these melt-in-your-mouth goodies. Your family won't be able to get enough of this lemon butter meltaway cookie recipe. -Mary Houchin, Lebanon, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon zest, lemon juice and, if desired, food coloring. Spread over cookies.
Nutrition Facts : Calories 49 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 25mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON MELTAWAYS
These frosted lemon cookies are a delicious refrigerator cookie, and they are quick and easy to make.
Provided by Susan Lewis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h20m
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 6.5 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.4 g, Sodium 27.5 mg, Sugar 2.7 g
LEMON MELTAWAYS
We're calling it: This citrusy spin on timeless shortbread is a new classic! With the buttery dough and double dose of lemon-there's zest in the dough and lemon juice in the icing-these lemon meltaways really live up to their name. And just like classic shortbread, they're made with a short ingredient list. So don't be deceived by their impressive looks, these cookies are totally doable. One tip though, don't skip tossing them in powdered sugar for the second time-doing so adds to their magical, melt-in-your-mouth tenderness. Give them a try and let us know if you think they're worthy of a permanent spot in your recipe box.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- In large bowl, beat softened butter, 1/2 cup of the powdered sugar and the lemon zest with electric mixer on medium speed until fluffy. Stir in flour until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. Place 1 1/2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle (cookie does not spread).
- Bake 6 to 8 minutes or until edges are set but not brown. Cool 2 minutes on cookie sheet; remove from cookie sheet to cooling rack. In small bowl, place 1 1/2 cups powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, about 30 minutes. Roll cookies again in powdered sugar to coat.
- In small bowl, beat 1 cup powdered sugar and 1 tablespoon of the lemon juice with spoon until smooth. If too stiff to drizzle, add additional lemon juice, 1 teaspoon at a time. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; pipe over tops of cookies. Let stand about 1 hour or until icing is set. Store covered in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 10 g, TransFat 0 g
LEMON MELT AWAY COOKIES
"These cookies literally melt in your mouth!" These cookies have a shortbread-like texture and taste wonderful! If you like lemon, you will definitely love these cookies. ***Make sure butter is at room temperature not too cold and not melted.** Bake for 8-12 minutes per batch.
Provided by Lavender Lynn
Categories Dessert
Time 28m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- In a large bowl at low speed, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and lemon juice; beat well. Add flour and cornstarch into butter mixture and mix well until well combined.
- Divide dough in half and shape each half into 8" x 1" rolls. Wrap each individual roll in plastic wrap. Refrigerate until firm, approximately 1 to 2 hours.
- Preheat oven to 350 degrees F.
- Using a sharp knife, cut each roll into 1/4-inch slices. Place cookie slices onto ungreased cookie sheets, place 2 inches apart on cookie sheet, and bake approximately 8 to 12 minutes or until bottoms are light brown (tops should not brown). Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks (when warm the cookies are delicate). When cool, spread Lemon Frosting onto top of cookies.
- Frosting:.
- In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed.
- NOTE: Additional lemon juice may be needed to get the frosting thin enough.
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