Lemon Meltaways #Dessert #Easyrecipe

Lemon Meltaways 
#Lemon #Meltaways #Dessert #Easyrecipe

#Lemon #Meltaways #Dessert #Easyrecipe

Lemon Meltaways  Light and rich, these lemon scaled down treats are a genuine treat! Simple to make and the ideal little nibble of lemon! 

Do you think in the event that I post brilliant lemony plans, spring will come early? Likely not but rather it's decent to dream. The estimate is calling for - 4 degrees tomorrow evening, we have around 7 creeps of snow on the ground and a virus front coming in. I'm truly not whining on the grounds that we've all wanted for a decent snow this year. Since we've had our snow – I'm prepared for sprouting dogwood trees, little tomato plants in the nursery, asparagus cresting out from the solidified ground and I can hardly wait to go outdoors and kayaking once more! It appears as though it has been a long, long winter. Be that as it may, who needs to discuss the chilly when there are delectable, lemony, soften in-your-mouth treats to share?!?

#Lemon #Meltaways #Dessert #Easyrecipe


For the cookie dough:

  • 14 tablespoons unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon zest, packed - about 2 lemons
  • 2 tablespoons fresh lemon juice, about 1 lemon
  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt

For the lemon glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest for garnish if desired


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 1/2 cup of powdered sugar and beat until light and fluffy.
  2. Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Gently blend on low until incorporated, scrapping down sides with a spatula as needed.
  3. In a small mixing bowl combine the flour, cornstarch and salt. Whisk together.
  4. Add the flour in four batches to the creamed butter and lemon mixture. Blend on medium low until each is incorporated.
  5. Place the cookie dough in a small bowl and cover with plastic wrap. Refrigerate for 1 hour.
  6. To bake the cookies, preheat oven to 350F. Line a baking sheet with parchment paper.
  7. Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the parchment lined baking sheet.
  8. If you want to make cookie discs, press each dough ball to the desired thickness using the bottom of a flat glass covered with a small piece of wax paper.
  9. Bake for 13 minutes at 350F until lightly browned around the edges. Slide the parchment paper and baked cookies onto a wire rack to cool.
  10. Repeat with a new piece of parchment paper placed on a cooled cookie sheet. Cool cookies completely if using a glaze. If covering in confectioners' sugar, allow the hot cookies to cool for a minute then toss in 1 cup of powdered sugar to coat. Cool completely on the wire rack.
  11. To make the glaze, mix together 1 cup of powdered sugar and 2 tablespoons fresh squeezed lemon juice. Add more lemon juice or sugar as needed to reach desired consistency. Spread on each cookie and garnish with lemon zest if desired.
  12. Allow the glaze to fully set then store cookies in a cool place or refrigerator.

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