Shelly's Recipe

LEMON MELTAWAYS

Category: Cookies

Cookie
1 1/4 cups flour
3/4 cup butter, softened at room temperature
1/2 cup cornstarch
1/3 cup confectioners sugar
1 tbsp lemon juice
1 tsp freshly grated lemon peel

Frosting
3/4 cup confectioners sugar
1/4 cup butter, softened at room temperature
1 tsp freshly grated lemon peel
1 tsp lemon juice

Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed. Divide dough in half. Shape each half into 8x1 inch log. Wrap each in plastic food wrap. Refrigerate until firm (1 to 2 hours). Heat oven to 350. Cut each log into 1/4 inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheet. Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely.

Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies.. Note: This is a shortbread-type cookie. If the dough is dry and crumbly after beating, add 1 to 2 tbsp cream or soft butter, adding 1 tbsp at a time until dough forms.