Lemon Meltaways

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You'll use just a tad less than two sticks of butter to make these delicate little gems.

By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Southern Living's editorial guidelines
Published on January 9, 2018
Lemon Meltaways
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands On Time:
30 mins
Total Time:
2 hrs
Yield:
Makes about 3 1/2 dozen

Ingredients

  • 3/4 cup plus 2 Tbsp. butter, softened

  • 1 1/2 cups powdered sugar, divided

  • 1 tablespoon lemon zest

  • 2 tablespoons fresh lemon juice

  • 1 1/2 cups all-purpose flour

  • 1/4 cup cornstarch

  • 1/4 teaspoon table salt

  • Parchment paper

Directions

  1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy. Stir in zest and juice. Whisk together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Cover and chill 1 hour.

  2. Preheat oven to 350°. Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop.

  3. Bake at 350° for 13 minutes or until lightly browned around edges. Cool on baking sheets 5 minutes.

  4. Toss together warm cookies and remaining 1 cup powdered sugar in a small bowl.

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