Spring Lemon Meltaways

No Photo



  • 3/4 cup unsalted butter, softened (1 1/2 sticks)
  • 1/3 cup confectioners' sugar
  • 1 teaspoon fresh lemon juice
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cornstarch


  • 1/4 cup unsalted butter (1/2 stick)
  • 3/4 cup confectioners' sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon lemon peel


  1. In a mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon juice.
  2. Combine the flour and cornstarch, and gradually add to the creamed mixture.
  3. Shape into two 8-inch rolls.
  4. Wrap each roll in plastic wrap.
  5. Refrigerate for two hours or until firm.
  6. Prepare frosting by combining butter, confectioners' sugar, lemon juice, lemon peel and food coloring, if using. Beat until smooth and frost cooled cookies. Prepare cookies for baking.
  7. Heat oven to 350 degrees F and line cookie sheets with parchment paper.
  8. Unwrap and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets.
  9. Bake for 8 to 12 minutes or until the cookies are firm to the touch.
  10. Remove to wire racks and cool completely before frosting.

Yield: 4 to 5 dozen