Lemon Meltaways

My parents have been quarantining with us during the pandemic. We have loved every minute of the time we’ve spent together. The other day I asked my dad what his favorite cookie was and his simple response: lemon.

These cookies were a bit hit in our house and they didn’t last long. You don’t have to bake these all at once. You can keep a log of dough in the freezer until you’re in the mood for cookies. You then just slice and bake.

Lemon Meltaways
Recipe from the New York Times

1 cup unsalted butter, softened
2 cups confectioners’ sugar
1 – 2 tablespoons packed, finely grated lemon zest (I used the zest from a whole largish lemon)
2 generous tablespoons fresh lemon juice
1 egg yolk
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt

Add butter, 1 1/4 cups confectioners’ sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sugar is moistened, then turn the mixer to medium-high and beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add the lemon juice and egg yolk. Mix to combine.

Reduce the speed to low, add the flour, cornstarch and salt, and mix until just combined.

Divide the dough into 2 pieces and set each piece on a length of parchment paper or plastic wrap. Fold the paper over the sticky dough, and use your hands to form it into a cylinder about 1 1/2 inches wide. Roll the cylinder a few times to help shape it, but don’t worry if it isn’t perfect. Chill the dough until completely firm, at least 2 hours. (I put mine in the freezer for about 20 minutes, which worked well.)

When you are ready to bake, heat oven to 350 degrees, and line two baking sheets with parchment paper or silicone baking mats.

Slice the dough into rounds just under 1/4-inch thick and arrange them at least 1-inch apart on the prepared baking sheets. Bake the cookies for 12 to 17 minutes, rotating the pans from top to bottom and front to back halfway though. The cookies should be golden around the edges, but not brown all of the way through.

Set the pans on cooling racks and cool for a few minutes. Dust both sides of the warm cookies with the remaining 3/4 cup/92 grams confectioners’ sugar. Let the cookies cool completely, then store at room temperature in an airtight container. Dust with additional confectioners’ sugar just before serving, if desired.

Yield: ~40 cookies

One year ago: Ultranutty Pecan Bars
Two years ago: Oatmeal Raisin Cookies
Three years ago: Louisa’s Cake
Four years ago: Salted Caramel and Chocolate Rice Krispie Squares
Five years ago: Chocolate Crinkle Cookies
Six years ago: Sweet Potato Sausage Soup
Seven years ago: Rich Chocolate Brownies
Eight years ago: Mint Chip Cookies
Nine years ago: Shrimp Toast
Ten years ago: Mac and Cheese
Eleven years ago: Peppermint Brownies

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