These are little delicious lemony nuggets of yumminess. They are bite-sized. They crumble on your tongue. They are lovely.
I really love these cookies.
I’ve been making them for at least 10 years now. In fact, while Scott went gallivanting around the city with the boys for his bachelor party, my sister and I had our own little bachelorette party at home, making these cookies, drinking tea, and watching The Three Amigos—–I kid you not. Talk about G-Rated- huh? I do consider myself a little nerdy. But I revel in my nerdiness.
Lemon Meltaway Cookies adapted from a Land O Lakes butter advertisement 10 years ago!!
If you have access to Meyer lemons, definitely use them- they’re great.
I usually mix the recipe by hand because the recipe is too small for the big standing-mixer bowl. It’s simple and doesn’t require a lot of aeration in the mixing process.
For the cookies
- 1-1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/3 cup powdered sugar
- 3/4 cup salted butter, softened
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
For the frosting
- 3/4 cup powdered sugar
- 1/4 cup salted butter, softened
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
In a large mixing bowl, combine the butter and powdered sugar. Add the lemon juice, lemon zest, cornstarch, and flour. Stir with a wooden spoon until all ingredients are fully incorporated.
Divide the dough in half and roll into logs about 8 inches long, and 1 inch thick. They need not be perfectly cylindrical. Set on a flat plate and refrigerate for about 30 minutes. Now that they have firmed up a bit, you can roll them into nicely-shaped logs. Refrigerate until fully chilled, 1 to 2 hours.
30 minutes prior to baking, heat oven to 350 degrees, and place the oven rack in the center position. Using a sharp paring knife, slice the logs into 1/4-inch rounds. Place them 2 inches apart on cookie sheets at bake for 8-12 minutes, or until set. (To test for doneness, try to “scooch” a cookie to one side with your finger. If the whole cookie moves, they are done.) They may turn slightly golden on the bottoms, but will not color on top. Cool completely.
In small bowl, combine all frosting ingredients. Stir well until all ingredients are fully incorporated. It doesn’t look like enough frosting, but fear not- it is! Use the tip of a butter knife to swipe on a dab of frosting on each cookie and allow them to dry for 1 hour before packing and storing.