Lemon Meltaways

Step 1

In a small mixing bowl, whisk together 1 1/2 cup all-purpose flour, 1/2 cup cornstarch and 1/4 teaspoon salt. Keep aside.

Step 2

Using the paddle attachment, beat 3.5/4 cup unsalted butter on medium speed until creamy.

Step 3

Add 1/2 cup icing sugar and continue to beat until light and fluffy.

Step 4

Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Gently blend on low (KitchenAid setting 2) until fully incorporated. Option to scrape down sides using a spatula, as needed.

Step 5

Take your flour mixture from Step 1. In four batches add the flour mixture to the creamed butter and lemon mixture. Blend on medium low (KitchenAid setting 4) until fully incorporated.

Step 6

Once incorporated, place in a small bowl and cover with cling wrap. Refrigerate for 1 hour.

Step 7

When ready to bake, preheat the oven to 350F. Line baking tray with parchment paper.

Step 8

Scoop a spoonful of dough - approximately 1-inch diameter - and roll into a tight ball. Place on parchment paper spaced 2-inches apart. Option to leave shaped as ball or you can press down with your palm to flatten (approximately 1/4 inch thickness).

Step 9

Bake for 11-13 minutes. You know your cookies are ready when the edges are lightly browned. Let cookies cool (with the parchment paper) on a wire rack. Repeat Step 8 as needed - for optimal results, baking tray should be cooled, and line with new parchment paper.

Step 10

Let cookies cool completely while you make the lemon glaze. Mix 1 cup icing sugar and 2 tablespoons fresh lemon juice. Option to add more lemon juice and/or icing sugar for desired consistency.

Step 11

Drizzle lemon glaze on each cookie and garnish with fresh lemon zest if desired.

Step 12

Let the glaze set and enjoy! Store cookies in an air-tight container, and place in a cool space or the refrigerator.

Note: recipe inspired by Saving Room for Dessert