Sunday, July 25, 2010

Lemon Meltaway Cookies

Repost from this recipe on Reportedly yields 30 cookies, but I guess I made them small because I got about 45

3/4 cup butter (no substitutes), 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
3 drops yellow food coloring (optional)

1- In a mixing bowl, cream butter and confectioners' sugar until light and fluffy; beat in lemon juice.

2- Combine the flour and cornstarch; gradually add to the creamed mixture.

3-Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.

4-Unwrap and cut into 1/4-inch slices. Place 2 in. apart on ungreased baking sheets. 

5-Bake at 350 degrees F for 8-12 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.

6- For frosting, in a small mixing bowl, combine the butter, confectioners' sugar, lemon juice, lemon peel and food coloring if desired; beat until smooth. Frost cooled cookies.

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