Lemon Meltaway Cookies

• servings: 50 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

1 cup (222g) salted butter, softened

1 1/4 cup (137g) powdered sugar

1 egg

1 tsp lemon extract

1 tbsp lemon zest

2 1/2 cups (295g) cake flour

1 tsp baking powder

1/2 tsp salt

2 tbsp salted butter

1/2 tbsp vegetable shortening (*optional. This will help the icing to crust and get hard on the outside)

3/4 cup powdered sugar

1/2 lemon juiced

Directions

Preheat the oven to 350° F. Line a cookie sheet with parchment paper and set aside.

In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg until smooth and creamy.

Add the lemon extract and lemon zest, mixing until evenly distributed.

Add the cake flour, baking powder and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes- it will be easier to handle that way.

Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet. Repeat with remaining dough.

Bake at 350° F for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.

While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.

Add the powdered sugar and enough lemon juice to bring the mixture together into a thick frosting.

Continue mixing while adding the rest of the lemon juice to thin out the icing.

As soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie and garnish with a little extra lemon zest, if desired.

Allow the cookies to cool and enjoy!

Nutrition

• Calories: 79 kcal
• Total Fat: 1 g
• Saturated Fat: 0.4 g
• Unsaturated Fat: 0.4 g
• Trans Fat: 0.04 g
• Cholesterol: 4 mg
• Sodium: 37 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 0.3 g
• Total Sugars: 8 g
• Protein: 2 g