We’re calling it: This citrusy spin on timeless shortbread is a new classic! With the buttery dough and double dose of lemon—there’s zest in the dough and lemon juice tea time tassies the icing—these lemon meltaways really live up to their name. 2 cup of the powdered sugar and the lemon zest with electric mixer on medium speed until fluffy. Stir in flour until soft dough forms.
Bake 6 to 8 minutes or until edges are set but not brown. Roll each warm cookie in powdered sugar, and place on cooling rack. In small bowl, beat 1 cup powdered sugar and 1 tablespoon of the lemon juice with spoon until smooth. If too stiff to drizzle, add additional lemon juice, 1 teaspoon at a time.
Let stand about 1 hour or until icing is set. Use cookie scoop to make portioning cookie dough even faster and more consistent. Check out these Recipes That’ll Help You Use a Costco-Sized Bag of Lemons. Percent Daily Values are based on a 2,000 calorie diet.
We’re calling it: This citrusy spin on timeless shortbread is a new classic! With the buttery dough and double dose of lemon—there’s zest in the dough and lemon juice in the icing—these lemon meltaways really live up to their name. 2 cup of the powdered sugar and the lemon zest with electric mixer on medium speed until fluffy. Stir in flour until soft dough forms. Bake 6 to 8 minutes or until edges are set but not brown. Roll each warm cookie in powdered sugar, and place on cooling rack.
In small bowl, beat 1 cup powdered sugar and 1 tablespoon of the lemon juice with spoon until smooth. If too stiff to drizzle, add additional lemon juice, 1 teaspoon at a time. Let stand about 1 hour or until icing is set. Use cookie scoop to make portioning cookie dough even faster and more consistent. Check out these Recipes That’ll Help You Use a Costco-Sized Bag of Lemons. Percent Daily Values are based on a 2,000 calorie diet. We’re calling it: This citrusy spin on timeless shortbread is a new classic!
With the buttery dough and double dose of lemon—there’s zest in the dough and lemon juice in the icing—these lemon meltaways really live up to their name. 2 cup of the powdered sugar and the lemon zest with electric mixer on medium speed until fluffy. Stir in flour until soft dough forms. Bake 6 to 8 minutes or until edges are set but not brown.
Roll each warm cookie in powdered sugar, and place on cooling rack. In small bowl, beat 1 cup powdered sugar and 1 tablespoon of the lemon juice with spoon until smooth. If too stiff to drizzle, add additional lemon juice, 1 teaspoon at a time. Let stand about 1 hour or until icing is set. Use cookie scoop to make portioning cookie dough even faster and more consistent. Check out these Recipes That’ll Help You Use a Costco-Sized Bag of Lemons. Percent Daily Values are based on a 2,000 calorie diet.