Delicious Lemon Meltaways: 7 Reasons to Love Them

This lemon meltaways cookie recipe is easy, delicious, and can be made ahead.

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In a medium bowl, beat the butter and 1/4 cup + 2 teaspoons powdered sugar. Once well combined, add the lemon zest, juice and vanilla. Beat well.
Next, sprinkle the flour, cornstarch and salt over the top. Beat the dry ingredients into the wet mixture carefully on low speed. The dough will be slightly crumbly.
Next, divide the dough in half, and dump each half out onto a sheet of wax or parchment paper. Shape each into a uniform log about 12 inches long. Then, put the dough closest to the long end of the paper, then begin rolling it up in the paper, shaping the dough as you go. Twist the ends of the paper closed and refrigerate the dough logs for 1 hour.
After the one hour of chill time is over, preheat the oven to 350 degrees.
Unroll each dough log, slice it into 12 even slices then place the cookies on a baking sheet.
Bake for 12-14 minutes, or until the edges of the cookies barely begin to turn golden and appear dry to the touch. You won’t see much color change, so look closely.
Remove the pan from the oven and let the cookies cool on the sheet for 5 minutes. Meanwhile, have ready a shallow bowl with the extra powdered sugar for rolling. Roll each cookie in powdered sugar while still warm, and let the cookies cool before serving.