Lemony Afternoon Cookies Food

LEMON MELTAWAYS RECIPE

Lemon Meltaways Recipe image

If you've never had a lemon meltaway, brace yourself for the most incredibly delicate cookie, like a cross between lemon shortbread and cotton candy. Its unique texture comes from tapioca starch, which doesn't leave a chalky aftertaste like cornstarch, so resist the temptation to use what's on hand. You'll be rewarded with a light and lemony cookie that truly melts away on your tongue.

Provided by Stella Parks

Categories Dessert Snack Cookies Desserts Fruit Desserts Shortbread Cookies

Time 5h

Yield 40

Number Of Ingredients 10

Ingredients

For the Dough:
3 ounces low-protein all-purpose flour (2/3 cup; 85g), such as Gold Medal
1 1/8 ounces tapioca starch (1/4 cup; 30g)
1 ounce powdered sugar (shy 1/4 cup; 30g), preferably tapioca-based (most organic brands are tapioca-based)
1/8 ounce grated zest from 1 lemon (1 tablespoon; 4g)
Pinch of kosher salt
4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch dice
1/4 teaspoon lemon oil or extract, optional
To Finish:
2 ounces powdered sugar (1/2 cup; 55g)

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.

Nutrition Facts : Calories 39 kcal, Carbohydrate 4 g, Cholesterol 6 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 2 mg, Sugar 2 g, Fat 2 g, ServingSize Makes about 40 (1-inch) cookies, UnsaturatedFat 0 g

LEMON CRINKLE COOKIES

Lemon Crinkle Cookies image

These cookies are bright with sweet lemony flavor, thanks to plenty of lemon zest, lemon juice and a generous coating of confectioners' sugar. The key to success with these cookies is chilling the dough before rolling it into balls. This helps slow down the spreading, giving the tops a chance to crinkle and crack during baking. Tossing the chilled dough balls in granulated sugar before coating in confectioners' sugar also helps the coating adhere, so the cookies are sweet and crunchy on the outside and soft and chewy inside.

Provided by Food Network Kitchen

Categories dessert

Time 3h40m

Yield 24 cookies

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg
2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (about 2 medium lemons)
6 to 8 drops yellow food coloring, optional (for brighter yellow color)
1/2 cup confectioners' sugar

Steps:

Whisk together the flour, baking powder and salt in a medium bowl.
Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

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