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Lemon Meltaways

 Lemon Meltaways
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.
30 ServingsPrep: 15 min. + chilling Bake: 10 min./batch


  • 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 lemon juice
  • 1 teaspoon grated lemon peel
  • 1 to 3 drops yellow food coloring, optional


  • 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, if
  • desired, food coloring. Frost cooled cookies. Yield: about 5 dozen.

2 of 2

Lemon Meltaways (continued)

Directions (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.