Description
Meyer Lemon Meltaways are delicate, buttery shortbread cookies infused with the sweet and mildly tangy flavor of Meyer lemons. These meltaway treats feature a tender crumb coated in powdered sugar, making them the perfect citrus dessert for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 1 tablespoon finely grated Meyer lemon zest
- 2 tablespoons fresh Meyer lemon juice
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
Instructions
- Prepare the Butter Mixture: In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture is light and creamy, ensuring a smooth base for your dough.
- Add Flavorings: Mix in the finely grated Meyer lemon zest, fresh Meyer lemon juice, and vanilla extract until fully incorporated, infusing the dough with bright citrus aroma and sweetness.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to create an even distribution of dry ingredients.
- Form the Dough: Gradually add the dry ingredient mixture to the butter and flavor mixture, blending until a soft dough forms that holds together well without being sticky.
- Chill the Dough: Divide the dough into two portions, shaping each into a 1 1/2-inch diameter log. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and aid even baking.
- Slice the Cookies: Remove chilled dough from the refrigerator and slice each log into 1/4 inch thick rounds carefully, then arrange the slices about 1 inch apart on the prepared baking sheet.
- Bake: Bake in the oven for 12 to 14 minutes until the bottoms of the cookies are lightly golden but the tops remain pale, indicating perfect doneness for a meltaway texture.
- Initial Coating: Let the cookies cool for about 5 minutes post-baking. While still slightly warm, gently roll each cookie in powdered sugar to begin the meltaway coating.
- Final Cooling and Coating: Allow the cookies to cool completely on a wire rack, then roll them once more in powdered sugar to achieve the signature soft and sweet finish.
Notes
- Meyer lemons are sweeter and less acidic compared to regular lemons, providing a gentle citrus flavor that enhances these cookies beautifully.
- If Meyer lemons are unavailable, substitute with regular lemon zest and juice, but add an extra tablespoon of powdered sugar to balance the increased tartness.
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
