Lemon Meltaways Recipe


For the Cookie Dough:
14 tablespoons unsalted butter, room temperature
½ cup confectioners’ sugar
1 tablespoon lemon zest (packed – about 2 lemons)
2 tablespoons fresh lemon juice (about 1 lemon)
1½ cups unbleached all-purpose flour
¼ cup cornstarch or arrowroot
¼ teaspoon salt

For the Glaze:
1 cup confectioners’ sugar
2-3 tablespoons fresh lemon juice
1 teaspoon lemon zest for garnish if desired


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