Citrus Meltaway Cookies
  • 1¼ cups all-purpose flour
  • ½ cup cornstarch
  • ⅓ cup plus ¾ cup confectioners’ sugar, divided
  • ½ pound (2 sticks) unsalted butter, divided and softened
  • 2 teaspoons grated lemon zest, divided
  • 1 tablespoon plus 1 teaspoon fresh lemon juice, divided
  1. In the bowl of an electric mixer, combine the flour, cornstarch, ⅓ cup of the confectioners’ sugar, 1½ sticks of the butter, 1 teaspoon of the zest and 1 tablespoon of the juice. Beat on low speed 3 minutes or until well combined.
  2. Divide the dough in half. Shape each half into an 8-by-1-inch log. Wrap in plastic wrap, and refrigerate 2 hours.
  3. Preheat the oven to 350 degrees. With a sharp knife, cut each log into ¼-inch slices. Place the slices 2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes. The cookies will not be brown. Cool completely on a wire rack.
  4. In a small bowl, combine the remaining confectioners’ sugar, butter, zest and juice on low speed of an electric mixer. Increase speed to medium, and beat 2 minutes until fluffy. Frost the cooled cookies.
  5. Note: Store in cookie tins or any airtight container.
Recipe by The Tennessee Magazine at