The Easiest Lemon Meltaways
105 mins
Serves 48
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The Easiest Lemon Meltaways
facebook.com
105 mins
Serves 48
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Directions
1
In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
2
In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
3
In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
4
In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and lemon zest.
5
In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and lemon zest.
6
In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and lemon zest.
7
Mix the powdered sugar and lemon zest on low speed for about 1 minute until the lemon zest releases oils and slightly clumps the sugar.
8
Mix the powdered sugar and lemon zest on low speed for about 1 minute until the lemon zest releases oils and slightly clumps the sugar.
9
Mix the powdered sugar and lemon zest on low speed for about 1 minute until the lemon zest releases oils and slightly clumps the sugar.
10
Add room-temperature butter to the sugar-zest mixture.
11
Add room-temperature butter to the sugar-zest mixture.
12
Add room-temperature butter to the sugar-zest mixture.
13
Beat on medium speed until light and fluffy, about 3 to 5 minutes.
14
Beat on medium speed until light and fluffy, about 3 to 5 minutes.
15
Beat on medium speed until light and fluffy, about 3 to 5 minutes.
16
Scrape down the bowl.
17
Scrape down the bowl.
18
Scrape down the bowl.
19
Add vanilla extract and mix until just incorporated.
20
Add vanilla extract and mix until just incorporated.
21
Add vanilla extract and mix until just incorporated.
22
On low speed, gradually add the flour mixture.
23
On low speed, gradually add the flour mixture.
24
On low speed, gradually add the flour mixture.
25
Mix until just combined.
26
Mix until just combined.
27
Mix until just combined.
28
Finish by stirring with a spatula to ensure no streaks of flour remain.
29
Finish by stirring with a spatula to ensure no streaks of flour remain.
30
Finish by stirring with a spatula to ensure no streaks of flour remain.
31
Place the dough on plastic wrap and roll into a log about 1 1/4 inches in diameter.
32
Place the dough on plastic wrap and roll into a log about 1 1/4 inches in diameter.
33
Place the dough on plastic wrap and roll into a log about 1 1/4 inches in diameter.
34
Wrap tightly and refrigerate until firm—at least 1 hour and up to 12 hours.
35
Wrap tightly and refrigerate until firm—at least 1 hour and up to 12 hours.
36
Wrap tightly and refrigerate until firm—at least 1 hour and up to 12 hours.
37
Preheat oven to 350°F (175°C).
38
Preheat oven to 350°F (175°C).
39
Preheat oven to 350°F (175°C).
40
Line two baking sheets with parchment paper.
41
Line two baking sheets with parchment paper.
42
Line two baking sheets with parchment paper.
43
Unwrap the dough and slice into 1/4-inch-thick rounds.
44
Unwrap the dough and slice into 1/4-inch-thick rounds.
45
Unwrap the dough and slice into 1/4-inch-thick rounds.
46
Arrange the sliced dough rounds on prepared sheets about 1 inch apart.
47
Arrange the sliced dough rounds on prepared sheets about 1 inch apart.
48
Arrange the sliced dough rounds on prepared sheets about 1 inch apart.
49
Bake for 11 to 13 minutes, rotating halfway through, until just set and slightly golden on the bottom.
50
Bake for 11 to 13 minutes, rotating halfway through, until just set and slightly golden on the bottom.
51
Bake for 11 to 13 minutes, rotating halfway through, until just set and slightly golden on the bottom.
52
Cool completely on a wire rack.
53
Cool completely on a wire rack.
54
Cool completely on a wire rack.
55
In a small bowl, whisk together powdered sugar, lemon zest, and 2 tablespoons lemon juice.
56
In a small bowl, whisk together powdered sugar, lemon zest, and 2 tablespoons lemon juice.
57
In a small bowl, whisk together powdered sugar, lemon zest, and 2 tablespoons lemon juice.
58
Add more lemon juice a few drops at a time until the glaze is smooth and spreadable.
59
Add more lemon juice a few drops at a time until the glaze is smooth and spreadable.
60
Add more lemon juice a few drops at a time until the glaze is smooth and spreadable.
61
Spoon a small amount of glaze onto each cooled cookie and spread with the back of a spoon.
62
Spoon a small amount of glaze onto each cooled cookie and spread with the back of a spoon.
63
Spoon a small amount of glaze onto each cooled cookie and spread with the back of a spoon.
64
Allow the glaze to set for about 1 hour before serving.
65
Allow the glaze to set for about 1 hour before serving.
66
Allow the glaze to set for about 1 hour before serving.
Ingredients
1.75 cups all-purpose flour
1.75 cups all-purpose flour
1.75 cups all-purpose flour
2 tablespoons cornstarch
2 tablespoons cornstarch
2 tablespoons cornstarch
0.5 teaspoon kosher salt
0.5 teaspoon kosher salt
0.5 teaspoon kosher salt
0.33 cup powdered sugar
0.33 cup powdered sugar
0.33 cup powdered sugar
2 tablespoons lemon zest
2 tablespoons lemon zest
2 tablespoons lemon zest
0.75 cup salted butter, at room temperature
0.75 cup salted butter, at room temperature
0.75 cup salted butter, at room temperature
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1.75 cups powdered sugar
1.75 cups powdered sugar
1.75 cups powdered sugar
1 tablespoon lemon zest
1 tablespoon lemon zest
1 tablespoon lemon zest
2 to 3 tablespoons lemon juice
2 to 3 tablespoons lemon juice
2 to 3 tablespoons lemon juice
Equipment
medium bowl
stand mixer
paddle attachment
spatula
plastic wrap
oven
baking sheets
parchment paper
wire rack
small 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.