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As the title says, "These cookies literally melt in your mouth!" These cookies are very similar to my High Tea Lemon Cookies. Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies. Lemon Melt Away Cookies 3/4 cup butter, room temperature* * Very important please read! You must use room temperature butter (not softened or melted butter). I get emails from bakers saying that their cookies turn out all crumbly. It usually turns out that they have not used room temperature butter. In a large bowl at low speed, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and lemon juice; beat well. Add flour and cornstarch into butter mixture and mix well until well combined. NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts into the dry ingredients. Divide dough in half and shape each half into 8" x 1" rolls. Wrap each individual roll in plastic wrap. Refrigerate until firm, approximately 1 to 2 hours. Preheat oven to 350 degrees F. Using a sharp knife, cut each roll into 1/4-inch slices. Place cookie slices onto ungreased cookie sheets, place 2 inches apart on cookie sheet, and bake approximately 8 to 12 minutes or until bottoms are light brown (tops should not brown). Remove from oven, carefully remove from baking sheet, and cool on wire racks (when warm the cookies are delicate). When cool, spread Lemon Frosting onto top of cookies. Yields 4 dozen cookies. Lemon
Frosting: In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. NOTE: Additional lemon juice may be needed to get the frosting thin enough. NOTE: After making many batches of Lemon Frosting, I now thin the frosting with additional lemon juice or water and dip the top of the cookie into it. This technique is much faster and easier.
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