I love anything lemon, and this tea cookie is the best!
Years ago I made a cookie called High Tea Lemon Cookie. They were good but could have been a little more lemony and a little less crumbly or at least not fall apart before getting in your mouth. That recipe was made with 1 1/2 cups of cornstarch and to me not quite sweet enough.
My sister and I first put the High Tea Lemon Cookie in one of our cookbooks we did together (self-published so no longer around) 30 years ago. I’ve made that recipe numerous times and finally decided to try and rework the ingredients for a sweeter little firmer cookie.
What would summer be with something good and lemony; like lemon sorbet or some good pull apart lemon bread (in my files) and of course some lemonade or a lemon drop martini. In the past I have made a lemon cream cheese filling and piped into split strawberries. Yummy! and I can feel my cheeks pucker as I think of all these lemon things.
Hope you will give this little cookie a try. If you do leave a comment below. Or, leave me your favorite lemon item. I’m making a lemon pasta dish soon with some spring peas and such; can’t wait to try that out on company.
BLAST FROM THE PAST: This little Lemon Pudding Cakes is my all time favorite for light and easy dessert.
You’re going to want a lot of lemon zest for this recipe.
The batter is going to be pretty soft.
Make about 1″ balls and put about an inch from each other. You can flatten a little if you want a flatter type cookie than a ball.
After they have cooked a little on the cookie sheet, remove to a cooling rack and let cool completely.
I love this frosting with little bits of lemon zest.
Lemon Meltaway Cookies
- 14 Tbsp. butter room temperature
- 1/2 c. powdered sugar
- 1 Tbsp. lemon zest about 2-3 lemons
- 2 Tbsp. fresh lemon juice
- 2 c. all purpose flour
- 1/2 c. cornstarch
- 1/4 tsp. salt
- 2 1/2 Tbsp. butter room temperature
- 1 tsp. lemon zest
- 2 c. powdered sugar
- 2-3 Tbsp. fresh lemon juice
- Beat the butter with an electric mixer (paddle if you have one) until creamy. Add in the 1/2 c. powdered sugar and beat until light and fluffy.
- Add the lemon zest and the 2 Tbsp. lemon juice. Blend on low speed until incorporated, scrap down sides when needed.
- In another bowl combine the flour cornstarch and salt. Whisk together. Add the flour mixture in 3 batches to the creamed mixture. Blend on low speed until each addition is incorporated. Place in covered bowl and refrigerate for an hour.
- Preheat oven to 350°. Line a baking sheet with parchment paper. Using a small scoop or teaspoon make 1" balls of the dough. Roll with hands until smooth and place two inches apart on baking sheet. You can flatten a little or leave in little balls. Bake about13-15 minutes until starting to brown slightly around edges. Remove from oven, let stand a few minutes and then carefully move to cooling rack.
- For glaze mix the 2 cups of powdered sugar and the 2 tablespoons of lemon juice and zest and the butter together until smooth. (Use more lemon juice if needed to thin.) Spread the cooled cookes with some glaze and set aside for the glaze to set.
- Store cookies in refrigerator or cool place.