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Lemon Meltaways Recipe

Lemon Meltaways Recipe

Both the cookie and the frosting are spiked 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 + cooling YIELD:60 servings


  • 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
  • 1/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 to 3 drops yellow food coloring, optional


  • 1. In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic wrap; refrigerate 2 hours or until firm.
  • 2. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
  • 3. Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely.
  • 4. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon peel, lemon juice and, if desired, food coloring. Spread over cookies. Yield: about 5 dozen.

Nutritional Facts

1 cookie: 49 calories, 3g fat (2g saturated fat), 8mg cholesterol, 25mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 0 protein.

Reviews for Lemon Meltaways

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annnnielsen User ID: 4904992 60781
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."

JumpRiverGem User ID: 1462419 77401
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."

Anntwelve User ID: 4375257 138416
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."

JillAndLea User ID: 1675407 130244
Reviewed Dec. 21, 2010

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

debleblanc User ID: 1408491 60777
Reviewed Dec. 12, 2009

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

spavinaw User ID: 1742411 144683
Reviewed Jul. 7, 2009

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

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Wine Pairings

Sweet White Wine

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