Simple ingredients like butter, powdered sugar, lemon zest, cornstarch and flour come together and make these melting in your mouth cookies.
Make sure butter is softened. This is very important.
You really don’t need to chill the dough, but if somehow you find it difficult to roll the dough into balls, chill it for 15-20 minutes.
You don’t need to leave a lot of space between each dough ball on the baking sheet. As there is no baking powder in the dough, the cookies don’t rise when baking.
The measurements here make about 7 dozen mini cookies. If you want, you can make your meltaway cookies bigger than these.
Roll these meltaway shortbread cookies in powdered sugar after they are cooled.
The powdered sugar on them might be absorbed as they sit in the container, it is normal. You can sift more powdered sugar on them if you want.
To store: Keep these cookies in an airtight container or jars at room temperature for up to two weeks. If it is summer or the temperature is high in your place, put them in the refrigerator after one week.
To freeze: You can freeze half of the meltaways if you want. To do this, roll dough in balls, place on a plate or baking sheet. Freeze them for 30 minutes and remove. Put them in a freezer bag and then keep them in the freezer. When you are ready to bake, either let them sit on the counter for 1 hour and bake as stated in the recipe or put directly in the oven and bake for about 3 minutes longer.
To give a Christmas feeling on these meltaway cookies: Simply sprinkle some on the cookies when you pack them in a box or jar.
If you want the sprinkles to completely stick on your melt away cookies perfectly, use the following method: Whisk together two egg whites and 1/4 teaspoon water. Let the cookies cool down completely and brush their tops with this mixture and coat with sprinkles immediately.
Keywords: meltaway cookies, lemon meltaway cookies