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Lemon Meltaways Recipe

Lemon Meltaways Recipe photo by Taste of Home

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Both the cookie and the frosting are sparked with lemon in these melt-in-your-mouth goodies. Field editor Mary Houchin of Lebanon, Illinois submitted the recipe.

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Lemon Meltaways Recipe

Prep: 15 min. + chilling Bake: 10 min.

Yield: 30 Servings

15 10 25

Ingredients

3/4 cup butter, softened
1/3 cup confectioners' sugar
1 teaspoon lemon juice
1-1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon lemon juice
1 teaspoon grated lemon peel
1 to 3 drops yellow food coloring, optional

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy; beat in lemon juice. Combine flour and cornstarch; gradually add to the creamed mixture and mix well. Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-inch slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.
For frosting, in a small bowl, beat the butter and confectioners' sugar until smooth. Stir in the lemon juice, lemon peel and food coloring. Frost cooled cookies. Yield: about 5 dozen.

Nutritional Facts 1 serving (2 each) equals 98 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 62 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Originally published as Lemon Meltaways in Taste of Home February/March 2004, p10

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Meltaways

Lemon Meltaways

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Reviewed on May. 09, 2011 by annnnielsen

We make these in 4x batches, roll the dough and freeze. Then freeze icing in plastic bags. When ready to use, slice a corner off the bag and use for a pastry tube. Mom's favorite Mother's Day present is a gift bag full of cookie logs, with icing. And one batched baked of course.

Reviewed on Jan. 22, 2011 by JumpRiverGem

The only reason I would not make this recipe again is because the meltaway cookie just doesn't match our personal taste. I added more lemon juice and powdered sugar to the frosting to make it tangy, but I agree that the frosting does not set, so storing them is a challenge.

Reviewed on Dec. 31, 2010 by Anntwelve

The cookies were decent, but frosting was all butter with only hint of lemon. Plus, the frosting does not harden and cookies cannot be stacked. I would make these again, but use a different frosting. Probably adapt the Peppermint Meltaway frosting to use with lemon flavoring.

Reviewed on Dec. 21, 2010 by JillAndLea

A great recipe! Can't-stop-eating delicious!

Reviewed on Dec. 12, 2009 by debleblanc

I made these for Christmas 2008 and am getting ready to make them again for 2009. They are AWESOME!!

Reviewed on Jul. 07, 2009 by spavinaw

These meltaways are absolutely delicious. Our family's favorite cookie.