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Lemon Meltaways Recipe
Lemon Meltaways Recipe photo by Taste of Home

Lemon Meltaways Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES: 30 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. For frosting, in a small bowl, beat the butter and confectioners' sugar until smooth. Stir in the lemon juice, lemon peel and, if desired, food coloring. Frost cooled cookies. Yield: about 5 dozen.
Originally published as Lemon Meltaways in Taste of Home February/March 2004, p10

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.

Sweet White Wine

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

Reviews for Lemon Meltaways

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 9, 2011

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.

MY REVIEW
Reviewed Jan. 22, 2011

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.

MY REVIEW
Reviewed Dec. 31, 2010

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.

MY REVIEW
Reviewed Dec. 21, 2010

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

MY REVIEW
Reviewed Dec. 12, 2009

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

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