Lemon Meltaways

A cross between a shortbread cookie and a sugar cookie. These cookies are lightly sweet, with a lovely texture and just the perfect amount of lemon flavour.

1 cup unsalted butter at room temperature (227g)
1 1/4 cups icing/confectioners’ sugar 246g, plus more for garnish below
1 Tbsp finely grated lemon zest finely grated and packed
2 Tbsp fresh lemon juice
1 egg yolk
2 cups all-purpose flour 255g
1/4 cup cornstarch 32g
1/2 tsp kosher salt just a pinch if using salted butter. 1/4 tsp if using fine salt and unsalted butter
For finishing:
3/4 cups icing/confectioners' sugar

In a medium bowl, whisk together the flour, cornstarch and salt. Set aside.
In a large bowl with an electric beater or the bowl of a stand mixer fitted with the paddle attachment, mix the butter with the 1 1/4 cups of icing sugar and lemon zest on low speed until the icing sugar is moistened, then turn the mixer to medium-high and beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the lemon juice and egg yolk. Mix until combined.

next full instruction : www.seasonsandsuppers.ca

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