LEMON MELTAWAYS
(Yield: 2 dozen)
1¼ cups all-purpose flour
½ cup cornstarch
1/3 cup confectioners' sugar
¾ cup butter or margarine, softened
1 teaspoon grated lemon rind
1 tablespoon lemon juice
Lemon Frosting (below)
In a large mixing bowl, combine flour, cornstarch, confectioners'
sugar, lemon rind, and lemon juice; beat until well blended. Divide
dough into two equal pieces. Shape each piece into an 8x1-inch roll.
Wrap in plastic wrap. Refrigerate for 2 hours or until firm.
Preheat oven to 350°F. Lightly spray cookie sheets with
non-stick vegetable spray.
With a sharp knife, cut each roll into ¼-inch slices.
Place, 2-inches apart, on prepared cookie sheets.
Bake 8 to 12 minutes or until set. Remove from cookie sheets;
cool completely on a wire rack. Frost with Lemon Frosting.
LEMON FROSTING
¾ cup confectioners' sugar
¼ cup butter or margarine, softened
1 teaspoon grated lemon rind
1 teaspoon lemon juice
In a small bowl, combine confectioners' sugar, butter, lemon rind,
and lemon juice; beat until fluffy.
 
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