Tender Meltaways
photo by Lavender Lynn
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
48 cookies
ingredients
-
Cookies
- 1 3⁄4 cups flour
- 1⁄2 cup cornstarch
- 1⁄3 cup icing sugar
- 3⁄4 cup butter, softened
- 1 tablespoon lemon juice
- 1 1⁄2 teaspoons lemon zest
-
Frosting
- 3⁄4 cup icing sugar
- 1⁄4 cup butter, softened
- 1 1⁄2 teaspoons lemon juice
- 1 1⁄2 teaspoons lemon zest
directions
- Cookies Combine all cookie ingredients in large bowl and beat at low speed (3 minutes), until well mixed.
- Shape cookie dough into two 8 x 1" rolls.
- Wrap in wax paper and refrigerate for 2 hours.
- Preheat oven to 350 degrees.
- Cut cookie rolls into 1/4" slices.
- Bake on ungreased cookie sheet for 8- 10 minutes.
- Remove cookies from oven immediately and cool completely.
- Tart Lemon Frosting Combine all frosting ingredients in small bowl and beat on medium speed for 2 minutes.
- Dip cooled cookies in frosting.
- Edited to add: If you find the frosting is too thick, add liquid of your choice a little at a time, until you have the constinency you desire. (lemon juice, water, milk).
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Reviews
-
Yum. Considering Kittencal's review I used a heaping 1/3rd of a cup of powdered sugar. I also used a finely milled whole wheat pastry flour to up the fiber just a tad. This is like a lovely lemon shortbread cookie. The only issue I had was that the icing amount wasn't nearly enough for us and I had to double it. There was no way I could dip the cookies into the icing because it was too thick. So I had to spoon it on and spread it out, which takes more icing. Oh well, we loved them anyway! Thanks so much!
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.