I'm not so sure about these cookies. These are truly a meltaway cookie texture. Kind of almost powdery in your mouth. There is 1/2 cup of cornstarch in these!! That's a lot of cornstarch for one rather small batch. If you read the recipe below, you can tell that I didn't follow the directions exactly. After I baked the cookies and then tasted them, I decided they weren't good enough to waste more butter on by making the lemon buttercream icing that is supposed to go on top. So I just tossed mine in powdered sugar. There is definitely not enough lemon flavor in these cookies and that is after I added more than the recipe called for. I also used a rather big splash of my King Arthurs Flour lemon emulsion. I used more zest than called for and a bit more lemon juice. I'm not sure what else could have brought a more intense lemon flavor to these cookies. Oh, and I grated some additional zest and tossed it with the powdered sugar that I rolled the baked & cooled cookies in. I tried tossing the cookies in powdered sugar while they were still warm but they just fell into pieces! But, there is something rather yummy about these and it's definitely a texture that some folks love! Even after my rather grim review of this recipe, I'd like to say that I would make them again. Maybe next time I will try them with the lemon icing. It might add some needed moisture to the texture.Sorry for the crappy photos. Once again, it's the lack of natural light. I need to look into getting a lightbox.
Lemon Meltaways
Land O'Lakes website
Cookie Ingredients:
| 1 1/4 | cups all-purpose flour | |
| 3/4 | cup LAND O LAKES® Butter, softened | |
| 1/2 | cup cornstarch | |
| 1/3 | cup powdered sugar | |
| 1 | tablespoon lemon juice | |
| 1 | teaspoon freshly grated lemon peel |
Frosting Ingredients:
| 3/4 | cup powdered sugar | |
| 1/4 | cup LAND O LAKES® Butter, softened | |
| 1 | teaspoon freshly grated lemon peel | |
| 1 | teaspoon lemon juice |
Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
Divide dough in half. Shape each half into 8x1-inch log. Wrap each in plastic food wrap. Refrigerate until firm (1 to 2 hours).
Heat oven to 350°F. Cut each log into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheet. Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely.
Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies.
4 comments:
Last weekend I picked up the almond and 'princess cake and cookie' emulsions as I remember you mentioning the lemon on in your pound cake post. WoW, they are so good!
I almost want to dab a little of the almond emulsion behind my ears it smells so good.
Store was out of the lemon, boo! I plan on hassling the owner until they get it back in stock....
I love meltaways, so sorry to hear that these weren't exactly what you were looking for. But, yes, try them again with the frosting and see!
I love lemon cookies too. I was trying to figure out a way to use lemon aid concentrate or powder to make mine lemony. But maybe that would be too tart or just plain icky.
never had lemon cookies, these sound easy and delicious. thanks for sharing!
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