Zesty Lemon Meltaways (Print Version)
# Ingredients:
→ For the Cookies
01 -
2 cups plain flour
02 -
1 stick (1/2 cup) softened unsalted butter
03 -
1/4 teaspoon fine sea salt
04 -
1/4 cup corn flour
05 -
1 tablespoon freshly grated lemon peel
06 -
2 tablespoons squeezed lemon juice
07 -
1 teaspoon vanilla flavoring
08 -
1/2 cup icing sugar (powdered sugar)
→ For the Coating
09 -
1 teaspoon optional lemon peel (for extra zing)
10 -
1 cup confectioners' sugar
# Instructions:
01 -
Using a big bowl, beat the butter and powdered sugar together until creamy. Add the vanilla, lemon juice, and grated lemon peel, stirring well. In another bowl, combine corn flour, all-purpose flour, and salt. Slowly mix the dry stuff into the wet mix until the dough is soft.
02 -
Split the dough into two parts and shape each into logs about 1.5 inches wide. Wrap each log individually in cling film and pop them into the fridge for at least one hour, or until they firm up.
03 -
Set your oven to 350°F (175°C) and line a few baking trays with parchment paper. Once the dough is chilled, cut slices about 1/4 inch thick from the logs. Arrange them on the baking trays, leaving about an inch of space between each piece. Bake for 10-12 minutes, keeping an eye on the edges—they should just start to brown. Let them cool on the trays a little before moving them.
04 -
While they're still a bit warm, roll each cookie carefully in powdered sugar. If you love a stronger lemon flavor, mix some zest into the sugar before rolling. Place them on a wire rack to cool fully. For a thicker sugar layer, roll them again once they’ve cooled.
# Notes:
01 -
How to Store: These cookies stay good for up to a week at room temperature if kept sealed up, or freeze them for three months tops.
02 -
Switch It Up: Swap the lemon zest and juice for lime or orange if you're looking for a twist on the flavors.
03 -
Extra Fancy: Make a quick glaze with lemon juice and powdered sugar to drizzle on top if you want them sweeter.