Total TimePrep: 15 min. + chilling Bake: 10 min./batch + cooling
Makesabout 5 dozen
We love these cookies. Very delicate. I did make changes for our personal tastes including using my own frosting. I added 1 tsp of fresh lemon zest to the cookie dough. When I chill them I put the wrapped cookie roll inside an empty paper towel tube. The cookies stay round. For my frosting I use 1/4 c room temp butter, 3/4 c powdered sugar, 2 teaspoons fresh grated lemon zest and about 2 tsp lemon juice-give or take a smidge on the lemon juice. I use enough to get a nice frosting consistency.
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.
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.
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.
A great recipe! Can't-stop-eating delicious!
I made these for Christmas 2008 and am getting ready to make them again for 2009. They are AWESOME!!
These meltaways are absolutely delicious. Our family's favorite cookie.