We can't flip the calendar to May just yet until we have at least one lemon delight. Nothing says spring like a sweet citrus treat, and lemon is the most popular for any April gathering.
These lemon meltaways are easy, soft and chewy, and they pack well for any occasion or gift. Any cookie that gets frosted is a double treat in my book.
It's short and sweet this week, taking advantage of the beautiful weather by working outside today. See you in May.
Lemon Meltaway Cookies
Cookies:
• 3/4 cup butter, softened
• 1/3 cup confectioners' sugar
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
Frosting:
• 1/4 cup butter, softened
• 3/4 cup confectioners' sugar
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon juice
• 1 to 3 drops yellow food coloring (optional)
Directions:
In a bowl, beat the butter and confectioners' sugar until blended, then beat in the lemon juice. In a separate small bowl, whisk together the flour and cornstarch. Gradually beat the dry ingredients into the butter mixture. Divide the resulting dough in half and shape each portion into an 8-inch-long roll. Wrap the rolls in plastic and refrigerate for at least two hours or until firm.
When ready to bake, preheat your oven to 350 degrees. Unwrap the dough and cut the rolls crosswise into 1/4-inch slices. Place the slices 2 inches apart on ungreased baking sheets.
Bake for 8 to 12 minutes or until the cookies are firm. Remove them from the pans and place them on wire racks to cool completely.
For frosting, beat the butter and confectioners' sugar in a small bowl until smooth. Beat in the lemon zest, lemon juice and the food coloring, if using. Spread the frosting over the top of the cookies.
