Lemon Meltaways
Dozen
|
3 ½ doz
|
7 ¼ doz
|
14 ½ doz
|
29 doz
|
58 doz
|
116 doz
|
AP Flour
|
1 ½ C.
|
3 C.
|
6 C.
|
12 C.
|
24 C.
|
48 C.
|
Cornstarch
|
½ C.
|
1 C.
|
2 C. (1 box)
|
4 C. (2 boxes)
|
8 C. (4 boxes)
|
8 boxes
|
Salt
|
¼ Tsp.
|
½ Tsp.
|
1 Tsp.
|
2 Tsp.
|
4 Tsp.
|
8 Tsp.
|
Powdered Sugar
|
¼ C.
|
½ C.
|
1 C.
|
2 C.
|
4 C.
|
8 C.
|
Butter, Softened
|
1 C.
|
2 C.
|
2 Lbs.
|
4 Lbs.
|
8 Lbs.
|
16 Lbs.
|
Vanilla
|
1 Tsp.
|
2 Tsp.
|
2 Tsp.
|
4 Tsp.
|
8 Tsp.
|
16 Tsp.
|
Lemon Zest
|
1 Tsp.
|
2 Tsp.
|
4 Tsp.
|
8 Tsp.
|
16 Tsp.
|
32 Tsp.
|
Lemon Juice
|
1 Tsp.
|
2 Tsp.
|
4 Tsp.
|
8 Tsp.
|
16 Tsp.
|
32 Tsp.
|
Mix butter, salt, vanilla, lemon juice and zest together until completely combined.
Add cornstarch and powdered sugar and mix completely, scraping down the sides of the bowl.
Add the flour and mix thoroughly.
Chill the dough for about 30 mins if it seems too soft to handle.
Scoop with a small ice cream scoop (or use a tablespoon) onto a parchment lined baking sheet. You can also roll them into a ball to make them smoother. They don't spread very much so you can place them quite close together, but leave about a 1/2 inch between.
Bake 12 – 14 min. at 350° until they just barely start turning light brown.
Cool completely on the pan. If you try to remove them while they are warm, they will fall apart.
Roll in powdered sugar or dip in a lemon glaze (lemon juice and powdered sugar).
These are also great drizzled in chocolate. You can also make an orange version swapping out orange juice and zest for the lemon.
