LEMON MELTAWAYS
List of Ingredients
Cookie Ingredients:
1 1/4 cups flour
3/4 cup Butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
Frosting Ingredients:
3/4 cup powdered sugar
1/4 cup Butter, softened
1 teaspoon grated lemon zest
1 teaspoon lemon juice
Recipe
Combine all cookie ingredients in large mixer bowl . Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).
Divide dough in half. Shape each half into 8x1-inch roll. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).
Heat oven to 350 degrees. With sharp knife, cut each half into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet. Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely.
Combine all frosting ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes). Frost cooled cookies.
Tips for successful Lemon Meltaways:
This cookie is a shortbread-type cookie with a high proportion of butter to flour and sugar. The dough may seem slightly more crumbly. Egg is not an ingredient in this type of cookie. Be sure to measure all ingredients accurately using the proper measuring cups. For dry ingredients use graduated metal or plastic measuring cups. Spoon the dry ingredient lightly into a measuring cup. Do not tap or shake the cup or scoop the ingredient into the cup. Level off any excess amount by running a straight-edge or table knife across the top. Use measuring spoons to measure liquids in this recipe rather than tableware spoons for accuracy.The butter in this recipe should be softened, but not melted. For best results let butter stand at room temperature for 20 to 30 minutes before mixing the cookie dough. Or, cut the butter into chunks or pieces for easier mixing. Also, 3/4 cup butter equals 1 1/2 sticks of butter. If the dough is dry and crumbly after beating, add 1 to 2 tablespoons cream or soft butter, adding 1 tablespoon at a time until dough forms.
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