Saturday, December 11, 2010

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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16 comments:

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

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  2. I love lemon and these sound delish!

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  3. 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!!

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

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

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  6. 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!

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

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  7. No eggs or baking powder?

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

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  8. 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?

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  9. 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...

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  10. 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. :)

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

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  12. 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.

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