Friday, January 9, 2009

Lemon Meltaways

The best laid plans…I usually try to figure out what I am going to bake each week so I can pick up all of the ingredients at the store when I do my shopping over the weekend. Tuesdays are usually easy, since it’s whatever the Tuesdays with Dorie selection is. I have so many cookie cookbooks and I’ve usually got a couple of cookies that I want to make waiting in the queue.

What I always forget is that I’m usually tired by the time I get home on Thursday. I’m not usually home on Wednesday evenings so I make cookies Thursday night. Somehow I forget (every week) that by the time we get home from work Thursday and make and eat dinner, it’s 7 o’clock. Not so late for some folks, but we get up fairly early in the morning so we don’t really do late nights.

I was going to make these lemon cookies that I’ve been drooling over for some time now: cute little lemon cookie sandwiches. I was rereading the recipe and I realized that by the time I made the cookies, let them cool, making the filling, put the sandwiches together, and get everything photographed, it would be way too late! I still wanted to make something with lemon, so I searched through my cookbooks and found a couple of lemon alternatives.

I decided to make Lemon Meltaways, which started out as Lime Meltaways. I have made these before and they are so good, the perfect tea cookie. Their only downfall is that you will inevitably get a load of powdered sugar down the front of your shirt when you eat them. It’s a risk I’m willing to take!

¾ cup butter, softened

1 cup powdered sugar, divided

Zest of 2 lemons

2 tablespoons lemon juice

1 tablespoon vanilla

1-3/4 cup + 2 tablespoons flour

2 tablespoons cornstarch

¼ teaspoon salt

In the large bowl of an electric mixer, mix butter and 1/3 cup powdered sugar until light and fluffy. Add the lemon zest, lemon juice and vanilla and mix until fluffy. In a separate bowl combine the flour, cornstarch, and salt. Add the flour mixture to the mixer bowl and stir on low until combined.

Divide the dough into 2 halves and roll each half into a log, about 1-1/2 inches in diameter. Wrap in plastic wrap or parchment paper and refrigerate until firm, at least an hour.

Preheat oven to 350 degrees. Slice the logs into ¼ inch thick slices. Place the slices on a cookie sheet lined with a silicone baking mat. Bake until barely golden, about 12-13 minutes. Cool for 8-10 minutes. While still warm, toss cookies with remaining 2/3 cup powdered sugar in a large resealable plastic bag.

Adapted from Martha Stewart’s Cookies


Ellie said...

These look delicious, and my brother loves lemon, so I'm always looking for new lemony recipes! Thanks for posting!

ErinsFoodFiles said...

YUM! I can imagine how yummy they must taste! I plan on making those, either in Lemon or Lime flavored. I made her Buttered Rum Meltaways this Christmas for my goodie tins I gave away. Mmmmm....

Anonymous said...

I'm pretty sure I've made these in the lime version. I bet lemon is delicious!

Sophie said...

These are such a tasty classic--love 'em :).

Becky T said...

These have become my go-to cookie when I want to impress with little or no stress!