Lemon Meltaways

cookie photoDough:

  • 1 1/4 cups all-purpose flour
  • 3/4 cup softened butter
  • 1/2 cup cornstarch
  • 1/3 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel


  • 3/4 cup powdered sugar
  • 1/4 cup softened butter
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon peel

In large mixing bowl, combine all dough ingredients. Beat at low speed, scraping bowl often, until well-mixed (2 to 3 minutes).

Divide dough in half. Shape each half into an 8- by 1-inch roll. Wrap in plastic wrap. Refrigerate until firm (1 to 2 hours).

Preheat oven to 350 degrees.

With sharp knife, cut each roll into 1/4-inch slices. Place 2 inches apart on cookie sheets. Bake for 8 to 12 minutes or until set (cookies will not brown). Cool completely.

In small mixing bowl, combine all icing ingredients. Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes). Frost cooled cookies.

Makes 4 dozen.

St. Petersburg Times testing note: We may have been too liberal with the frosting, but we ran out before finishing a little more than three-fourths of the cookies. We suggest doubling the frosting.

Source: Nancy Fifer, Cincinnati.

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