Friday, November 6, 2009

Lemon Meltaways

Brett's request was that I make the Chocolate Caramel Thumprints. These were the ones I chose to make. And they aren't kidding when they say meltaways. They are a crumbly little cookie, which gives the impression that they are melting in your mouth. The frosting is the star of this one. It is lemony and delicious. These cookies take hardly any time, and you can make the dough ahead of time and keep it in the refrigerator until you're ready to use it. They are really pretty too, and would be a perfect addition to a holiday cookie tray. Enjoy!
Lemon Meltaways
from Taste of Home Best Loved Cookies and Bars

3/4 cup butter, softened
1/3 cup powdered sugar
1 teaspoon lemon juice
1 1/4 cups flour
1/2 cup cornstarch

1/4 cup butter, softened
3/4 cup powdered sugar
1 teaspoon lemon juice
1 teaspoon lemon zest
1-3 drops yellow food coloring (optional, I did not use this)

In a large bowl, cream butter and powdered sugar until light and fluffy; beat in lemon juice. Combine the flour and cornstarch; gradually add to the creamed mixture and mix well. Shape into two 8-inch rolls; wrap each roll in plastic wrap. Refrigerate 2 hours or until firm.
Unwrap and cut into 1/4-inch slices. Place 2-inches 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 powdered sugar until smooth. Stir in the lemon juice, lemon peel, and food coloring, if using. Frost cooled cookies.

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