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Lemon Meltaways

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By Betty Crocker Kitchens
Updated Feb 14, 2020
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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. And just like classic shortbread, they’re made with a short ingredient list. So don’t be deceived by their impressive looks, these cookies are totally doable. One tip though, don’t skip tossing them in powdered sugar for the second time—doing so adds to their magical, melt-in-your-mouth tenderness. Give them a try and let us know if you think they’re worthy of a permanent spot in your recipe box.

Lemon Meltaways

  • Prep Time 35 min
  • Total 2 hr 30 min
  • Servings 36
  • Ingredients 6
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Ingredients

Cookies

  • 1 cup butter, softened
  • 2 cups powdered sugar
  • 3 tablespoons finely grated lemon zest
  • 2 cups Gold Medal™ all-purpose flour

Icing

  • 1 cup powdered sugar
  • 1 to 2 tablespoons lemon juice
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F.
  • Step 
    2
    In large bowl, beat softened butter, 1/2 cup of the powdered sugar and the lemon zest with electric mixer on medium speed until fluffy. Stir in flour until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. Place 1 1/2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle (cookie does not spread).
  • Step 
    3
    Bake 6 to 8 minutes or until edges are set but not brown. Cool 2 minutes on cookie sheet; remove from cookie sheet to cooling rack. In small bowl, place 1 1/2 cups powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, about 30 minutes. Roll cookies again in powdered sugar to coat.
  • Step 
    4
    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. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; pipe over tops of cookies. Let stand about 1 hour or until icing is set. Store covered in airtight container.

Nutrition

110 Calories
5g Total Fat
0g Protein
15g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
40mg
2%
Potassium
10mg
0%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
0g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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