Frilly Lemon Meltaway Cookies
Friday, November 22, 2019
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I loved the Ruffles that the Wilton 1M tip made with the frosting!
It's so much prettier than just spreading the frosting with a knife!
To make sure that I would have enough frosting, I just doubled
the frosting recipe.
The following recipe is the basic Land O Lakes recipe.
To make my version, form the dough into a disc before
chilling, then roll out to about 1/2" thick. Cut out desired
shapes and bake. When cool, pipe the (doubled) frosting
onto cookies and dust with powdered sugar.
1 1/4 cups all-purpose flour
3/4 cup Land O Lakes® Butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon freshly grated lemon zest
Frosting
3/4 cup powdered sugar
1/4 cup Land O Lakes® Butter, softened
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
Divide dough in half. Shape each half into 8x1-inch log. Wrap each in plastic food wrap. Refrigerate 1-2 hours or until firm.
Heat oven to 350°F.
Cut each log into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheet. Bake 8-12 minutes or until set. (Cookies will not brown.) Cool completely.
Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies. Makes approximately 48 cookies.
get full recipe Frilly Lemon Meltaway Cookies