11
Submitted by Greeny4444
"The addition of cornstarch to these cookies really makes them melt in your mouth! The fact that they are egg-free makes them good for those allergic to eggs, and since the cookies are little, it is easy to eat a bunch - unfortunately... :) These are a nice addition to a summer BBQ, a baby shower, or any get-together. These can be made with any citrus fruit, but we like lemon the best!"
photo by Jaylee 
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
60 cookies
- Serves:
- 20
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ingredients
- 2 cups butter, softened
- 1 cup powdered sugar
- 3 1⁄2 cups all-purpose flour
- 1⁄2 cup cornstarch
- 2 tablespoons lemon zest (about 3 medium lemons)
- 1 tablespoon vanilla extract
- 1 cup powdered sugar
- 2 1⁄3 tablespoons lemon juice (squeeze from the lemons just zested)
- 2 teaspoons lemon zest
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directions
- Heat the oven to 350°F
- In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
- Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
- Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
- Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
- Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.
Questions & Replies
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Reviews
-
They really do melt-in-your-mouth! Definitely my go-to for parties now because I can fit 30 little cookies on a cookie sheet .... they do not spread out!!!! Too easy to eat six!
cordencarol
-
Growing up my mom made these for showers, parties and family get togethers. They really do melt in your mouth! I usually don't like lemon that much but these are definitely awesome!
ruffiana_01
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I love this recipe. I made them for a Christmas cookie exchange and got rave reviews. I just made them for the funeral reception for a dear friend of mine and changed one thing about the recipe. I added extra powdered sugar to the glaze. The first time I made them the glaze did not harden and stayed rather sticky. After I put the thicker glaze on this batch, I put some in the refrigerator and some in the freezer on waxed lined cookie sheets. I needed to use both due to the space needed for the amount of cookies made. I just checked the cookies and the glaze is firming up nicely. They will be much easier to transport this way.
Dawn Barthlow Riales
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Wow, they are truly Melt In Your Mouth Cookies sooo yummy Thank you for sharing ;)
yesdrew91
-
I made these for a holiday cookie exchange and they were extremely well received. I found I had to shape the cookies into discs because the first tray didn't spread at all. I bet it would work well to roll the batter into a log, freeze, and carve slices for baking. Also, last tip, cookies need to be 100% cool before icing or the icing sets strangely and some of the sugar separates. It is a PERFECT recipe.
Meg O.
see 6 more reviews
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Tweaks
-
I love this recipe and have used it often, one tweak I use is dividing the dough in half and adding 1 tsp of Macha powder to one half, results my family loved! Macha lemon drops!
Jen M.
-
RECIPE SUBMITTED BY
Greeny4444
Broomfield, Colorado
- 14 Followers
- 126 Recipes
- 37 Tweaks
I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?
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