MELTAWAY LEMON COOKIES RECIPES

Steps:

• 1. Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter until creamy, about 1 minute. Add the sugar and mix until combined; scrape down the side of the bowl. Add the zest and vanilla, and mix until combined. 2. In a medium bowl, whisk together the flour, corn starch and salt. Add the dry ingredients to the butter mixture and mix just until a dough forms. 3. Transfer the dough to a piece of parchment paper and press into a �-inch-thick rectangle. Wrap tightly in the parchment paper or plastic wrap and refrigerate until firm, about 1 hour. 4. Preheat the oven to 350�F and line a baking sheet with parchment paper. Remove the dough from the fridge and unwrap it onto a clean work surface. Cut the dough into small rectangles (about 1-by-1.5-inches, but no need to measure) and transfer to the prepared baking sheet. 5. Bake the cookies until just golden at the edges, 10 to 12 minutes. Cool completely on the baking sheet. 6. Make the Glaze: In a small bowl, whisk together the sugar, juice and half-and-half until you have a smooth, drizzle-able glaze the consistency of melted ice cream. Drizzle the glaze all over the cookies and top with more zest. The cookies will keep in an airtight container for about 5 days.

Steps:

• 1. Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter until creamy, about 1 minute. Add the sugar and mix until combined; scrape down the side of the bowl. Add the zest and vanilla, and mix until combined. 2. In a medium bowl, whisk together the flour, corn starch and salt. Add the dry ingredients to the butter mixture and mix just until a dough forms. 3. Transfer the dough to a piece of parchment paper and press into a �-inch-thick rectangle. Wrap tightly in the parchment paper or plastic wrap and refrigerate until firm, about 1 hour. 4. Preheat the oven to 350�F and line a baking sheet with parchment paper. Remove the dough from the fridge and unwrap it onto a clean work surface. Cut the dough into small rectangles (about 1-by-1.5-inches, but no need to measure) and transfer to the prepared baking sheet. 5. Bake the cookies until just golden at the edges, 10 to 12 minutes. Cool completely on the baking sheet. 6. Make the Glaze: In a small bowl, whisk together the sugar, juice and half-and-half until you have a smooth, drizzle-able glaze the consistency of melted ice cream. Drizzle the glaze all over the cookies and top with more zest. The cookies will keep in an airtight container for about 5 days.