Lemon melting moments

These rich zesty cookies certainly live up to their name and melt in your mouth.

Lemon Melting Moments:

  • 200g [7/8 cup, or approx 14 tablespoons] unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 1/2 cup confectioners sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon vanilla extract
  • zest of one lemon

Filling:

  • 1 cup confectioners sugar
  • 50  [ 1/4 cup, or approx 3.6 tablespoons] grams unsalted butter, room temperature
  • juice of one lemon

Please note: Comments have been left stating an extra 1/2 cup of confectioners sugar was required for a thicker icing sugar. Please keep this in mind if a thicker consistency is preferred.

Preheat oven to 150 degrees Celsius / 300 F.

In a large bowl cream the butter, salt and sugar until light and fluffy on a medium setting, roughly 3 minutes. Reduce the speed to low and  incorporate the vanilla and lemon zest, scraping down the sides as you go. Sift the flower and cornstarch into the mixture and beat on a low setting until just combined.

Take small portions of the mixture and roll into balls, continue until you have 25-30 (I made mine quite large, I ended up with roughly 23) pieces. If you want them to be as even as possible, roll out the mixture until it forms a log then use a clean knife to section into 30 pieces.

Place them on a baking tray lined with wax paper, gently press on each piece with a fork until it has left an imprint. You can also press on them gently with your fingers, if you do not wish to leave an imprint.

Lemon melting moments

Bake for 20 minutes. let them cool completely.

For the filling beat the sugar, butter and lemon juice on a medium setting until incorporated. Use the back of a spoon, or a knife to ice one side of the cookie then sandwich them together. Try to find two which are similar sizes.

Lemon melting moments

The biscuits can be kept for up to 5 days in an air tight container.

In a large bowl cream the butter, salt and sugar until light and fluffy.
Incorporate the vanilla and lemon zest. Sift the flower and cornstarch, beat on a low setting until just combined.Take small portions of the mixture and roll into balls, continue until you have 25-30 (I made mine quite large, I ended up with roughly 23). If you want them to be as even as possible, roll out the mixture until ti forms a log then use a clean knife to section it into 30 pieces.Place them on a baking tray lined with wax paper, gently press a fork down until it has left an imprint. You can also use your fingers to press them down gently, if you do not wish to leave an imprint.Bake for 20 minutes. let them cool completely before icing.For the filling beat the sugar, butter and lemon juice on a medium setting until incorpotaed. Use the back of a spoon, or a knife to ice one side of the cookie then sandwich them together. Try to find two which are similar sizes.
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52 Responses to Lemon melting moments

  1. Annella says:

    I made these tonight exactly according to the recipe and they are perfect. The lemon makes them extra delicious with the filling having a lovely tangy flavour. After a series of beginner baking disasters these are sure to redeem my reputation at local morning teas!

  2. Monica says:

    I made these last week, and they were fabulous! Thank you for the recipe :) You can see how they came out here: Lemonade Meltaways

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