Melt in your mouth Lemon Meltaway Cookies. These cookies use just a few ingredients and come together quickly. The secret ingredient to these cookies is cornstarch and it makes the texture undeniably delicious.
1 1/2cups( 3 sticks ) unsalted butter, at room temperature
2/3cuppowdered confectioners' sugar
2teaspoonsfresh lemon juice
zest of 1 lemon
3dropsyellow food coloring - optional to add
2 1/2cupsall-purpose flour
1cupcornstarch (cornflour in the UK) (Yes, really, 1 cup cornstarch!)
For the Icing
1cuppowdered confectioners' sugar
In a bowl fit with a mixer, beat butter and confectioners' sugar until blended. Beat in granulated sugar until combined. Zest lemon then add to bowl and beat. Beat in fresh lemon juice, lemon extract, almond extract, food coloring, and salt.In a large bowl, whisk together cornstarch and flour then slowly beat dry ingredients into wet ingredients. Whip down the sides of the bowl with a spatula then continue to mix until dough comes together. NOTE * If dough is crumbly, turn the mixer off and press crumbled dough in to dough ball to form. If it's still too crumbly, add a little water.Over cookie dough with plastic wrap and refrigerate for 30 minutes. If you plan to cook dough at another time, be sure to allow the dough to sit out to thaw before scooping.Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.Use a cookie scoop to scoop about 1/2 tablespoon dough. Roll dough into balls. In a small dish, add 1/2 cup powdered confectioners' sugar. Dip just the tops of the cookie dough into the sugar then place on cookie sheet. Use a spatula to slightly flatten cookies. The powdered sugar on top should make this process easy.Bake cookies 8-12 minutes. I baked mine about 11 minutes.Allow to cool then transfer to a cooling rack.To make the icing, combine powdered confectioners' sugar and water in a small bowl. Stir mixture until smooth.Spoon a small amount of icing onto each cookie.
This recipe really does use 1 cup cornstarch (cornflour)