Lemon Meltaways Food

LEMON MELTAWAYS

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.

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 MELTAWAYS

Steps:

• Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy. Stir in zest and juice. Whisk together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Cover and chill 1 hour.
• Preheat oven to 350°. Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop.
• Bake at 350° for 13 minutes or until lightly browned around edges. Cool on baking sheets 5 minutes.
• Toss together warm cookies and remaining 1 cup powdered sugar in a small bowl.

LEMON MELTAWAYS

Steps:

• Add butter, 1 1/4 cups/154 grams confectioners' sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sugar is moistened, then turn the mixer to medium-high and beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add the lemon juice and egg yolk. Mix to combine.
• Reduce the speed to low, add the flour, cornstarch and salt, and mix until just combined.
• Divide the dough into 2 pieces and set each piece on a length of parchment paper or plastic wrap. Fold the paper over the sticky dough, and use your hands to form it into a cylinder about 1 1/2 inches wide. Roll the cylinder a few times to help shape it, but don't worry if it isn't perfect. Chill the dough until completely firm, at least 2 hours.
• When you are ready to bake, heat oven to 350 degrees, and line two baking sheets with parchment paper.
• Slice the dough into rounds just under 1/4-inch thick and arrange them at least 1-inch apart on the prepared baking sheets. Bake the cookies for 12 to 17 minutes, rotating the pans from top to bottom and front to back halfway though. The cookies should be golden around the edges, but not brown all of the way through.
• Set the pans on cooling racks and cool for a few minutes. Dust both sides of the warm cookies with the remaining 3/4 cup/92 grams confectioners' sugar. Let the cookies cool completely, then store at room temperature in an airtight container. Dust with additional confectioners' sugar just before serving, if desired.

LEMON MELTAWAYS

Steps:

• In a medium bowl, whisk together the flour, cornstarch and salt. Set aside.
• In a large bowl with an electric beater or the bowl of a stand mixer fitted with the paddle attachment, mix the butter with the 1 1/4 cups of icing sugar and lemon zest on low speed until the icing sugar is moistened, then turn the mixer to medium-high and beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the lemon juice and egg yolk. Mix until combined.
• Reduce the mixer speed to low, then add the flour mixture, mixing just until combined.
• Divide the dough into 2 pieces and set each piece on a length of plastic wrap. Fold the plastic wrap over the sticky dough and roll and shape it with the palm of your hands to form it into a cylinder about 1 1/2 inches wide. Roll the cylinder a few times to help shape it, but don't worry if it isn't perfect. Chill the dough until completely firm, at least 2 hours. *I like to stand the cylinders on their end, to avoid a flat bottom.
• (You can double wrap and freeze the one or both of cylinders at this point. To use later, remove from the freezer and let warm slightly before slicing, to avoid cracking in the dough. Baking from semi-frozen may take an extra few minutes.)
• Preheat oven to 350F when ready to bake and line two baking sheets with parchment paper.
• Slice the dough into rounds just about 1/4-inch thick (*see notes) and arrange them at least 1-inch apart on the prepared baking sheets. Bake the cookies for 12 to 15 minutes, rotating the pans from top to bottom and front to back halfway though baking. The cookies should be golden around the edges, but not brown all of the way through.
• Set the pans on cooling racks and cool for a few minutes, then dust both sides of the warm cookies with the remaining 3/4 cup of icing sugar. Let the cookies cool completely on a cooling rack, then store at room temperature in an airtight container. You can dust with additional confectioners' sugar just before serving, if desired.

LEMON MELTAWAYS

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.

LEMON MELTAWAYS

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar together on medium speed until smooth. Add the lemon zest and lemon juice and mix well.
• In another bowl, whisk together flour, cornstarch, and salt. Add the dry ingredients to the butter mixture and stir until combined.
• Form the dough into a long log, 1-1/4 inch in diameter. Cut the log in half and wrap each log separately with a plastic wrap. Chill the logs for at least 2 hour or until they get firm.
• Preheat the oven to 350˚F. Slice the log into 1/4-inch thick slices and place on to the prepared baking sheet. Bake for 12-15 minutes.
• Let the cookies rest in a baking sheet for 2-3 minutes. When the cookies are still warm, roll them in powdered sugar. Transfer the cookies to a wired rack and cool completely.

LEMON MELTAWAY COOKIES

Steps:

• Preheat the oven to 375 degrees F and line a light-colored baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and sugar until pale, light, and fluffy (2-3 minutes). Add the egg and lemon extract and mix until just combined. Add the flour mixture in about 4 additions, mixing until just combined after each. Mix to completely combine.
• Roll the mixture into 1-tablespoon balls between your hands (get them really smooth), place them on prepared baking sheet about 2 inches apart, and gently flatten them with the bottom of a glass.
• Bake the cookies for 7 and a half minutes. They won't brown at all, but they're ready! Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
• In a small bowl, whisk together the powdered sugar and lemon extract. Add milk or water in tablespoon measures, whisking after each addition, until the icing reaches spreading (not pouring) consistency. Use the back of a spoon to spread the icing onto each cooled cookie, zesting a lemon over them after you ice each batch of 5 or so (so the icing won't set before the zest hits it).
• Let the cookies rest for 10 minutes so the icing sets completely and serve. Store leftovers in an airtight container in the fridge, but serve at room temperature.

JACQUELINE'S RASPBERRY LEMON MELTAWAYS

Steps:

• In a food processor, process 1/2 cup (70 g) of freeze-dried raspberries into a fine powder. Set aside.
• Place the shredded coconut in a food processor and blend for 2 minutes.
• Add in the almond flour, coconut flour, agave, lemon juice, lemon zest, and salt; continue blending until a dough forms, another minute or two.
• Stir in the remaining 1/4 cup (35 g) of freeze-dried raspberries.
• Using a cookie scoop or wet hands, roll the dough into a dozen balls and coat each ball in raspberry powder.
• Serve chilled. Store in the refrigerator for up to a week.

LEMON MELTAWAY COOKIES

Steps:

• Cream together butter and sugar.
• Add remaining ingredients and mix well.
• Roll Cookies into 1 inch balls and place on greased cookie sheet (or parchment paper).
• Bake at 350 for 9 minutes.
• Remove from oven and press down and flatten the cookie with a glass.
• Place back in oven for 1-2 minutes.
• Cookies are done when top starts to crack. Edges may be slightly browned.
• Let cool completely.
• Make the icing. Place about a cup of powdered sugar in a bowl, slowly add some lemon juice until you have the consistency you want.
• Add food coloring if desired.
• Gently spoon frosting onto cookies with the back of a spoon...these cookies are very delicate and a little crumbly so handle with care.
• Sprinkle with lemon zest if desired.

VEGAN LEMON BARS

Steps:

• To prepare the crust, preheat the oven to 350ºF and stir together the almond flour, oil, maple syrup, and salt. Stir until a thick dough is formed. It should stick together when pressed between your fingers.
• Line an 8-inch square dish with parchment paper. You can lightly spray it with oil, then add the parchment paper to help it hold in pace. Press the crust mixture into the bottom of the pan evenly. It won't be very thick, but it should cover the bottom of the pan. Bake this at 350ºF for 15 minutes for a lightly golden crust. Let it cool completely.
• To make the filling, add the cashews to a blender and blend briefly. (This way you won't get big chunks of cashews in your filling.) Add in the lemon juice, zest, maple syrup, and oil, and blend again until silky smooth, with no visible chunks.
• Pour the filling over the cooled pie crust then smooth the top with a spatula. Set the pan on a flat surface in your freezer to set until firm, about 4 hours, or overnight.
• When the filling feels firm to the touch, slice into 16 small bars and serve chilled. These bars will soften if they sit out at room temperature for too long. For a softer filling, you can serve them from the fridge instead. Store in an airtight container in the freezer for up to 3 months.

LEMON MELTAWAY CAKE

Steps:

• Make the cake layers: Heat the oven to 350°F.
• Spray three 8-inch round cake pans with flour-based baking spray (alternatively, grease and flour the pans). In a bowl, mix the flour, baking powder and salt. In a large bowl, beat the sugar and 3/4 cup butter with an electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well. Beat in the lemon extract. On low speed, alternately beat in the flour mixture and milk until blended. Add the food color and beat on low speed until a consistent color is achieved. Scrape down bowl as needed and re-mix briefly.
• Pour the batter into the prepared pans (about 2 cups batter per pan). Bake 25 to 30 minutes or until a tooth pick comes out clean. Cool 10 minutes. Remove the cakes from the cake pans and level with a cake leveler or serrated knife. Return the leveled cakes to their pans. With a skewer (or fork tines) poke the tops of the cake at 1-inch spaces. Whisk together 1 cup powdered sugar and 1/3 cup lemon juice until smooth. Spoon the glaze over the cakes. Let stand 10 minutes. Remove from the cake pans; place the cakes on a cooling rack (glazed side-up) and let cool completely, about 1 hour.
• For the 8-inch triple layer cake, cover two cakes with 1/2 cup of lemon curd each. Stack the cakes, ending with the plain cake layer on top. If making the 9-inch double layer version, spread one cake layer with the lemon curd and top with the remaining cake layer.
• Make the lemon frosting: In a large bowl, beat 1 1/2 cups butter, 4 cups powdered sugar, cream, lemon juice and lemon extract on low speed until well blended. Beat 3 minutes on medium speed; scrape down the bowl. Add the golden yellow food color a little at a time until a light golden color is achieved. Beat on high speed until fluffy, about 2 more minutes. Cover the entire cake with frosting using an offset spatula. Chill the cake while you prepare the decors.
• Make the buttercream rosettes and kisses: Line a large baking sheet with waxed paper or parchment. Beat the unsalted butter and sugar in a large bowl; add the milk or cream a little at a time until the mixture is piping consistency. Add the vanilla extract and beat on high speed until well incorporated, about 2 minutes. Transfer about 1/3 of the frosting to a piping bag fitted with a large closed star tip and pipe swirls of frosting onto the waxed paper. Paint the interior of a disposable piping bag with four stripes of teal gel food color. Transfer another 1/3 of icing to the piping bag; snip the end with scissors and pipe dollops (or kisses) onto the waxed paper, the icing will stripe as you pipe (a rhyme!). Tint the remaining icing with a small dab of teal gel food color. Mix until a light teal color is achieved. Transfer the frosting to another piping bag fitted with the large closed star tip and pipe swirls on the waxed paper. Soon after the garnishes are piped they can be decorated with your choice of sprinkles (I used some tiny yellow nonpareils on the teal swirls). Transfer the pan to the freezer and let chill until frozen solid, about 30 minutes.
• When the icing is well set, remove the cake from the refrigerator. Remove the pan of piped buttercream from the freezer and use a small offset spatula to lift the flourishes off the waxed paper and onto the top of the cake. Arrange them as you please, or do as I do and pile them high!
• Store the cake covered in the refrigerator. Bring to room temperature before serving.

LEMON MELTAWAYS

Steps:

• In large mixer bowl, combine all cookie ingredients.
• Beat at low speed, scraping bowl often, until well mixed, about 2 to 3 minutes.
• Divide dough in half.
• Shape each half into 8x1-inch roll.
• Wrap in plastic food wrap.
• Refrigerate until firm (1 to 2 hours).
• Heat oven to 350.
• With sharp knife, cut each half into 1/4-inch slices.
• Place 2 inches apart on cookie sheets.
• Bake for 8 to 12 minutes or until set.
• (Cookies will not brown).
• Cool completely.
• In small mixer bowl, combine all frosting ingredients.
• Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes).
• Frost cooled cookies.

(NO-BAKE) LEMON RASPBERRY MELTAWAYS

Steps:

• Use a food processor to crush Oreos into fine crumbs. Mix crumbs with 1/4 c. softened butter; press mixture into 8x8 inch square pan.
• Refrigerate until firm.
• In a large mixing bowl, combine remaining butter, powdered sugar, fresh raspberries, preserves, and lemon zest.
• Using a hand mixer, beat at high speed 2-3 minutes.
• Spread over chilled crust.
• Return to refrigerator to set; cut into bars and serve.
• *Keep refrigerated until ready to serve.

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.

LEMON MELTAWAYS RECIPE

Steps:

• Baking the Cookies: Adjust oven rack to middle position and preheat to 350°F (180°C). Slice chilled dough into 1/4-inch rounds and arrange on parchment-lined half sheet pan, leaving about an inch between each cookie. Bake until firm and just barely golden around the edges, about 12 minutes.

COCONUT LEMON MELTAWAYS

Steps:

• Preheat oven to 200°F.
• Mix dry ingredients in electric mixer.
• Mix wet ingredients in bowl or cup with a spout.
• With mixer on low, slowly stream wet into dry.
• Stream coconut oil into the mix.
• Form into small balls.
• Option 1.
• Place in oven until they crack open. This should be about an hour, maybe more.
• When done, they will be dry on the outside and melt in your mouth moist on the inside.
• Option 2.
• Just refrigerate for at least 1 hour. These will be soft and moist.
• Dust with powered sugar.