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
CHOCOLATE MACADAMIA MELTAWAYS
I came up with this recipe by accident one day when I wanted to make some cookies. I decided to use some ingredients already in my cupboard, and these were the delicious result. -Barbara Sepcich, Galt, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour and mix well. Stir in nuts (dough will be stiff); set aside. , For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes. , Shape 1 teaspoon of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 in. apart on ungreased baking sheets. , Bake at 375° until lightly browned, 12-14 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks.
Nutrition Facts : Calories 117 calories, Fat 9g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE MARSHMALLOW MELTAWAYS
Kids are thrilled to find a marshmallow hidden under this cookie's cocoa frosting. I enjoyed these cookies as a child, and now my own family loves them, too. -Joanna Swartley, Harrisonburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8 minutes. Press a marshmallow half, cut side down, onto each cookie; bake 2 minutes longer. Remove to wire racks to cool., In a small bowl, beat the butter, confectioners' sugar, cocoa and salt until smooth. Add enough milk to achieve a spreading consistency. Frost cookies.
Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 147mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
COCOA MELTAWAY COOKIES
Make and share this Cocoa Meltaway Cookies recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 32m
Yield 3 doz.
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees F.
- In large bowl, cream 1/2 cup powdered sugar and 1 cup butter until light and fluffy.
- Lightly spoon flour into measuring cup; level off.
- Add flour, cornstarch and cocoa to creamed mixture.
- Blend at low speed until all ingredients are moistened.
- Add pecans and vanilla; mix well.
- If necessary, refrigerate dough 30 minutes for easier handling.
- Shape dough into 1-inch balls.
- Place 2 inches apart on ungreased cookie sheet.
- Bake at 325 degrees F.
- for 8 to 12 minutes or until set.
- Cool 1 minute; carefully remove from cookie sheets.
- Cool completely.
- FOR THE FROSTING: In a small bowl, combine all frosting ingredients unil smooth.
- Frost cooled cookies.
- Allow frosting to set before storing.
- 3 dozen cookies.
Nutrition Facts : Calories 1462.8, Fat 91.3, SaturatedFat 50, Cholesterol 204.8, Sodium 553.7, Carbohydrate 158.1, Fiber 4.4, Sugar 99, Protein 8.5
COCOA MELTAWAYS....
Pop these into your mouth, and they just dissolve into a wonderful chocolate heaven. They are fragile and a little time consuming to make... but oh so worth the trip if you want to venture!
Provided by deb k
Categories Dessert
Time 2h12m
Yield 36 meltaways
Number Of Ingredients 11
Steps:
- Cream powdered sugar and butter until light and fluffy.
- add the flour, cornstarch and cocoa and beat at low speed until moistened.
- add pecans and vanilla.
- Mix well and refrigerate for 1-2 hours.
- Shape into 1" balls.
- Place 2" apart on cookie sheet.
- Bake at 325 deg for 8-12 minutes.
- Cool 1 minutes and remove from cookie sheet to cool completely.
- Mix Frosting and frost cookies and allow to set.
Nutrition Facts : Calories 121, Fat 7.6, SaturatedFat 4.2, Cholesterol 17.1, Sodium 46.3, Carbohydrate 13.2, Fiber 0.5, Sugar 8.3, Protein 0.7
MELTAWAYS
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
- Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
- Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.2 g, Cholesterol 20.3 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 25.5 mg, Sugar 3.7 g
FRUITY MELTAWAYS
Classic lime meltaways get their tender texture from the addition of cornstarch. Here, the cornstarch is swapped for your choice of freeze-dried fruit finely ground in a spice grinder or blender. This not only keeps the cookies delicate, but also adds a concentrated fruity punch. Any fruit will work, but choose a vibrant freeze-dried fruit, like cherries and blueberries, for a more brightly-colored cookie. Once formed into logs, the cookie dough will keep in the freezer for 3 months, helping you get ahead on your holiday baking. The freshly baked cookies are tossed in a combination of ground freeze-dried fruit and confectioners' sugar for a pretty pastel finish.
Provided by Sohla El-Waylly
Time 2h30m
Yield 60 to 70 cookies
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a stiff spatula, mix butter, confectioners' sugar, salt, lemon juice and vanilla until creamy and combined. Add ground freeze-dried fruit and mix until distributed. Add flour, and mix until it all comes together into a soft dough.
- Divide the dough into two (250-gram) portions. On pieces of parchment paper, wax paper or plastic wrap, roll each portion of dough into a 10-inch-long log. Chill for at least 2 hours in the refrigerator or up to 3 months tightly wrapped in the freezer.
- Set oven racks in the lower and upper thirds of the oven, and heat oven to 350 degrees. Line two sheet trays with parchment paper.
- Using a sharp knife, trim about ⅛-inch off each side of the chilled dough logs, just so that you have flat ends. Slice the logs into scant ¼-inch-thick cookies. Roll the log a quarter turn after each slice to keep it round. (If the dough cracks while slicing, let it warm up at room temperature for 10 minutes.) Arrange on sheet trays ½-inch apart and bake, rotating the trays once during baking, until set and barely golden underneath, 10 to 12 minutes.
- While the cookies bake, make the sugar coating: Sift together the powdered sugar with the ground freeze-dried fruit. While still warm, gently toss the cookies in the powdered sugar mixture and return to the sheet tray to fully cool. The cookies will keep for 2 weeks stored at room temperature in an airtight container.
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