Lemon Meltaways

Recipe View In a medium bowl, cream together 3/4 cup softened butter and 1/3 cup confectioners' sugar until light and fluffy. (Approximately 3-5 minutes)

Recipe View Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. (Approximately 1 minute)

Recipe View In a separate bowl, whisk together the flour and cornstarch. Gradually blend the dry ingredients into the lemon butter mixture until just combined, forming a soft dough. (Approximately 2-3 minutes)

Recipe View Divide the dough in half. On a lightly floured surface, roll each half into a log approximately 8 inches long and 1 inch in diameter. (Approximately 5-7 minutes)

Recipe View Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until firm.

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Recipe View Remove the dough logs from the refrigerator. Using a sharp knife, cut each roll into 1/4-inch thick slices. Place the slices onto the prepared baking sheet, leaving a little space between each cookie.

Recipe View Bake in the preheated oven for 8 to 12 minutes, or until the edges are just beginning to turn golden brown. (Approximately 8-12 minutes)

Recipe View Remove from the oven and let the cookies cool completely on the baking sheet before frosting. (Approximately 20-30 minutes)

Recipe View While the cookies are cooling, prepare the frosting: In a small bowl, combine the remaining 3/4 cup confectioners' sugar, 1/4 cup softened butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest. Beat with an electric mixer until smooth and creamy. (Approximately 2-3 minutes)

Recipe View Once the cookies are completely cool, frost them generously with the lemon frosting. Allow the frosting to set before serving or storing. (Approximately 30 minutes)