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Lemon Meltaways


I am a lover of lemon and lime flavors most especially in the form of dessert.  Maybe it is the fresh flavor they bring to the end of a meal or the simple fact that most of the time a cook can interchange them in any recipe.  They are just simply delicious and I look for every opportunity to make something new.

 I saw this recipe over at Closet Cooking and decided to adapt it to lemon from lime for the simple reason that I didn't have any limes in the house.  The result was a tasty lemon shortbread cookie that literally melted away in your mouth without too much sweetness. A great holiday cookie that is pretty to display and delicious to enjoy with a cup of tea or coffee on a cold winter afternoon.  Enjoy!


Lemon Meltaways
Recipe Source: Adapted from Closet Cooking

12 tablespoons (1 1/2 sticks) unsalted butter (room temperature)
1/3 cup powdered sugar
Zest of one lemon
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 3/4 cups + 2 tablespoons flour
2 tablespoons corn starch
1/4 teaspoon salt
2/3 cup powdered sugar

Cream the butter with the powdered sugar.  Beat in the lemon zest, lime juice and vanilla. Meanwhile, ix the flour, cornstarch and salt in a large bowl.

Beat the dry ingredients into the wet. Until just combined and roll the dough out into a 1 1/4 inch log.
Wrap in plastic and let chill in the fridge for at least an hour.

Slice the dough into 1/4 in thick slices and place them on a baking sheet, 1 inch apart from each other.
 Bake in a preheated 350F oven until just lightly golden brown, about 12-15 minutes.

 Let cool on a wire rack for 4 minutes. Dredge cookies in powdered sugar to coat.

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Comments

  1. MichelleDecember 13, 2010 at 4:54 PM

    Holy Yummy, Batman!

    ReplyDelete
  2. JennDecember 13, 2010 at 6:14 PM

    You crack me up Michelle! Maybe I will bring them to the next book club :)

    ReplyDelete
  3. KathleenDecember 14, 2010 at 9:23 PM

    I love lemon and these sound delish!

    ReplyDelete
  4. UnknownDecember 15, 2010 at 9:29 AM

    I totally used to eat these when I was little, but I'd forgotten about them!As soon as I can have dairy I'm making these!!

    ReplyDelete
  5. Nicole @ OrWhateverYouDoDecember 16, 2010 at 12:40 AM

    Those look amazing. I may be adding those to my cookie day list for next week!

    ReplyDelete
  6. Joan BenllochDecember 16, 2010 at 9:37 AM

    Lemon must be delicious

    ReplyDelete
  7. Dana @ Budget DietitianDecember 16, 2010 at 11:08 AM

    These sound awesome! I love lemon and shortbread. Thanks for sharing!

    ReplyDelete
  8. UnknownSeptember 24, 2013 at 1:14 PM

    So do you blend the 1/3 cup or 2/3 cup of powdered sugar with the butter. It was listed twice. I'm assuming the 1/3 cup, but I'd like to clarify. Thanks!

    ReplyDelete
    Replies
    1. JennSeptember 27, 2013 at 3:37 PM

      Blend the 1/3 cup with the butter. The 2/3 cup is for dredging after they are baked.

      Delete
  9. AnonymousDecember 12, 2014 at 9:26 PM

    No eggs or baking powder?

    ReplyDelete
    Replies
    1. JennJanuary 24, 2015 at 6:20 PM

      I'm sorry for the late reply, but that is correct...no eggs or baking powder.

      Delete
  10. UnknownDecember 18, 2015 at 10:06 AM

    I'm going to make these you have in the ingredients lemon zest & juice, but yet in the making you put lime zest & juice, mistake, Right?

    ReplyDelete
  11. AnonymousJanuary 28, 2016 at 8:11 PM

    Should this be lemon juice and zest or lime juice and zest? You have lemon in the list of ingredients but lime in the instructions...

    ReplyDelete
  12. JennMarch 6, 2016 at 1:13 PM

    Correction has been made to the recipe. It should be LEMON zest and juice. I'm not sure why I ever would have typed lime. :)

    ReplyDelete
  13. Crafty CougarMay 31, 2016 at 11:04 PM

    I'll be making these, I just love lemons and they sound delicious. Thanks for sharing.

    ReplyDelete
  14. Echelon Philadelphia Security ServiceMarch 18, 2017 at 11:52 PM

    I have been making this recipe for years and LOVE them!!! I make them a day before frosting them and have not had any problems. They are especially good for an Easter dessert.

    ReplyDelete

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