Saturday, April 15, 2006

Lemon Meltaways

I first tried this recipe about a year ago in a Thursday staff meeting. One of my fantabulous coworkers, Erin, (who also happens to be a fantastic cook) brought in some goodies to keep us awake :). I vividly remember these cookies because it was so refresing to get a cookie without chocolate (every now and then, of course!).

3/4 cup butter, softened
1/3 cup confectioners sugar
1 teaspoon lemon juice
1-1/4 cups all-purpose flour
1/2 cup cornstarch

1/4 cup butter, softened
3/4 cup confectioners sugar
1 teaspoon lemon juice
1 teaspoon grated lemon peel
1-3 drops yellow food coloring if desired

In a mixing bowl, cream butter and confectioners sugar until light and fluffy. Beat in lemon juice. Combine the flour and cornstarch. Gradually add to creamed mixture. Shape into two 8 inch rolls. Wrap each roll in plastic wrap. Refrigerate until firm. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheet. Bake at 350 for 8-12 minutes or until firm to the touch. Remove to wire racks to cool. For frosting, combine all ingredients in a small mixing bowl. Beat until smooth. Frost cooled cookies. Makes about 5 dozen cookies, or 2-1/2 dozen sandwich cookies.


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