Frilly Lemon Meltaway Cookies Recipes

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 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.