The Easiest Lemon Meltaways

Name: The Easiest Lemon Meltaways
Total time: 105 min
Yield: 48 servings
Cuisine: American
Ingredients: 1.75 cups all-purpose flour; 2 tablespoons cornstarch; 0.5 teaspoon kosher salt; 0.33 cup powdered sugar; 2 tablespoons lemon zest; 0.75 cup salted butter, at room temperature; 1 teaspoon vanilla extract; 1.75 cups powdered sugar; 1 tablespoon lemon zest; 2 to 3 tablespoons lemon juice

1h 45m

Serves 48

facebook.com

The Easiest Lemon Meltaways

facebook.com

1h 45m

Serves 48

Directions

1In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
2In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and lemon zest.
3Mix the powdered sugar and lemon zest on low speed for about 1 minute until the lemon zest releases oils and slightly clumps the sugar.
4Add room-temperature butter to the sugar-zest mixture.
5Beat on medium speed until light and fluffy, about 3 to 5 minutes.
6Scrape down the bowl.
7Add vanilla extract and mix until just incorporated.
8On low speed, gradually add the flour mixture.
9Mix until just combined.
10Finish by stirring with a spatula to ensure no streaks of flour remain.
11Place the dough on plastic wrap and roll into a log about 1 1/4 inches in diameter.
12Wrap tightly and refrigerate until firm—at least 1 hour and up to 12 hours.
13Preheat oven to 350°F (175°C).
14Line two baking sheets with parchment paper.
15Unwrap the dough and slice into 1/4-inch-thick rounds.
16Arrange the sliced dough rounds on prepared sheets about 1 inch apart.
17Bake for 11 to 13 minutes, rotating halfway through, until just set and slightly golden on the bottom.
18Cool completely on a wire rack.
19In a small bowl, whisk together powdered sugar, lemon zest, and 2 tablespoons lemon juice.
20Add more lemon juice a few drops at a time until the glaze is smooth and spreadable.
21Spoon a small amount of glaze onto each cooled cookie and spread with the back of a spoon.
22Allow the glaze to set for about 1 hour before serving.

Ingredients

1.75 cups all-purpose flour
2 tablespoons cornstarch
0.5 teaspoon kosher salt
0.33 cup powdered sugar
2 tablespoons lemon zest
0.75 cup salted butter, at room temperature
1 teaspoon vanilla extract
1.75 cups powdered sugar
1 tablespoon lemon zest
2 to 3 tablespoons lemon juice

Equipment

medium bowlstand mixerpaddle attachmentspatulaplastic wrapovenbaking sheetsparchment paperwire racksmall bowl

Tips

Mix the lemon zest with powdered sugar for about 1 minute to release oils and clump the sugar slightly.
Beat butter until light and fluffy for 3 to 5 minutes.
Refrigerate dough for at least 1 hour and up to 12 hours until firm.
Rotate baking sheets halfway through baking.
Allow glaze to set for about 1 hour before serving.

The Easiest Lemon Meltaways

1h 45m

Serves 48

facebook.com

The Easiest Lemon Meltaways

facebook.com

1h 45m

Serves 48

Directions

1In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
2In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and lemon zest.
3Mix the powdered sugar and lemon zest on low speed for about 1 minute until the lemon zest releases oils and slightly clumps the sugar.
4Add room-temperature butter to the sugar-zest mixture.
5Beat on medium speed until light and fluffy, about 3 to 5 minutes.
6Scrape down the bowl.
7Add vanilla extract and mix until just incorporated.
8On low speed, gradually add the flour mixture.
9Mix until just combined.
10Finish by stirring with a spatula to ensure no streaks of flour remain.
11Place the dough on plastic wrap and roll into a log about 1 1/4 inches in diameter.
12Wrap tightly and refrigerate until firm—at least 1 hour and up to 12 hours.
13Preheat oven to 350°F (175°C).
14Line two baking sheets with parchment paper.
15Unwrap the dough and slice into 1/4-inch-thick rounds.
16Arrange the sliced dough rounds on prepared sheets about 1 inch apart.
17Bake for 11 to 13 minutes, rotating halfway through, until just set and slightly golden on the bottom.
18Cool completely on a wire rack.
19In a small bowl, whisk together powdered sugar, lemon zest, and 2 tablespoons lemon juice.
20Add more lemon juice a few drops at a time until the glaze is smooth and spreadable.
21Spoon a small amount of glaze onto each cooled cookie and spread with the back of a spoon.
22Allow the glaze to set for about 1 hour before serving.

Ingredients

1.75 cups all-purpose flour
2 tablespoons cornstarch
0.5 teaspoon kosher salt
0.33 cup powdered sugar
2 tablespoons lemon zest
0.75 cup salted butter, at room temperature
1 teaspoon vanilla extract
1.75 cups powdered sugar
1 tablespoon lemon zest
2 to 3 tablespoons lemon juice

Equipment

medium bowlstand mixerpaddle attachmentspatulaplastic wrapovenbaking sheetsparchment paperwire racksmall bowl

Tips

Mix the lemon zest with powdered sugar for about 1 minute to release oils and clump the sugar slightly.
Beat butter until light and fluffy for 3 to 5 minutes.
Refrigerate dough for at least 1 hour and up to 12 hours until firm.
Rotate baking sheets halfway through baking.
Allow glaze to set for about 1 hour before serving.