Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Lemon Meltaways




Source of Recipe


(tearose)


List of Ingredients




1 1/2 sticks unsalted butter, room temperature
1 c. confectioners sugar
3 T. fresh lemon juice
2 T. lemon zest
1 tsp. pure vanilla extract
1 3/4 c. flour
2 T. cornstarch
1/4 tsp. salt


Recipe



Preheat oven to 350F. degrees. Line cookies sheet with parchment paper. Cream butter and 1/3 c. confectioners sugar until light and fluffy. Add in the lemon juice, rind and vanilla and continue beating. In another bowl whisk together the flour, cornstarch and salt. Add to butter mixture and beat until well combined. Wrap in plastic wrap and form into a log. Refrigerate for 1 hour. Slice 1/8 inch thickness slices. Bake for 13 minutes until just lightly golden. Cool slightly. Roll in the rest of the confectioners sugar.