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Frosted Lemon Meltaways




Source of Recipe


Marlaoh






List of Ingredients



• 1 1/2 cups all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 10 tablespoons unsalted butter, room temperature
  
• 1/2 cup plus 3 tablespoons sugar
  
• 1 teaspoon pure vanilla extract
  
• 1 tablespoon grated lemon zest
  
• 1/4 cup fresh lemon juice
  
• Frosting:
  
• 2 cups powdered sugar
  
• 1/4 cup butter, softened
  
• 2 teaspoons grated lemon peel
  
• 2 to 3 tablespoons milk
  
• Grated lemon peel for sprinkle
  






Instructions



1. Sift flour, baking powder, baking soda and salt together in a small bowl; set aside. Using an electric mixer on medium speed, cream butter, sugar, vanilla and lemon zest together in a medium sized bowl until light and fluffy. Add lemon juice and mix on medium speed for 15 seconds. Add flour mixture and mix on low speed until fluffy again.
   
2. Place a 20 inch length of waxed paper on a work surface. Shape dough into a rough log and roll it up in the paper and twist the ends like a hard candy wrapper. Refrigerate the dough for 2 hours. Remove the dough from the refrigerator and roll the wrapped dough gently back and forth on a work surface to smooth out the log. Refrigerate it for 4 to 6 hours.
   
3. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Unwrape dough and cut it into 1/4 inch thick slices. Place cookies 1 inch apart on baking sheets. Bake cookies until golden brown around edges, 10 to 11 minutes. Allow to cool on baking sheets.
   
4. Combine powdered sugar, 1/4 cup butter and lemon peel in a small mixer bowl. Beat at medium speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Frost cooled cookies. Sprinkle with lemon peel.
   
5. Yield: 2 dozen