Meyer Lemon Meltaways
Soft, buttery cookies infused with bright Meyer lemon zest and juice, creating a delicate treat that almost melts in your mouth.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Use room temperature butter.
- 2/3 cup powdered sugar For the dough.
- 2 tablespoons Meyer lemon zest Use a microplane for best aroma.
- 1/4 cup Meyer lemon juice Freshly squeezed.
- 2 cups all-purpose flour
- 1/4 teaspoon salt Recommended to use unsalted butter to control salt.
- 1/4 teaspoon cornstarch Helps make the cookies tender.
Dusting Ingredients
- 1 cup powdered sugar For dusting after baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with 2/3 cup of powdered sugar until pale and fluffy.
- Stir in the Meyer lemon zest and juice until evenly distributed.
- In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch.
- Gradually add the dry mixture to the wet ingredients and stir gently until a soft dough forms.
- Shape the dough into a log roughly 2 inches in diameter and wrap it tightly in plastic wrap.
- Chill the dough in the refrigerator for at least 1 hour.
Baking
- Once chilled, slice the dough into 1/4-inch rounds and arrange them 1 inch apart on the prepared baking sheet.
- Bake for 10-12 minutes, until the edges are just turning golden, but the centers remain pale.
- Allow the cookies to cool on the sheet for a few minutes, then dust them generously with powdered sugar while still warm.
Notes
Store cooled cookies in an airtight container for 3-4 days. For longer storage, keep in the refrigerator for up to 10-14 days or freeze for up to 3 months. Always let cookies cool completely before storing.