Lemon Meltaways

adapted from The New York Times


1 cup/227 grams/2 sticks unsalted butter, softened

2 cups/246 grams confectioners’ sugar, DIVIDED

1 tablespoon packed finely grated lemon zest

2 tablespoons fresh lemon juice
1 egg yolk
2 cups/255 grams all-purpose flour 1⁄4 cup/32 grams cornstarch
½ teaspoon salt

  1. In a stand mixer with the paddle attachment, add the butter, 1 ¼ cups/154 grams confectioners’ sugar, and lemon zest. Mix on low speed until the sugar is moistened, then turn the mixer to medium-high and beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add the lemon juice and egg yolk. Mix to combine
  2. Reduce the speed to low, add the flour, cornstarch and salt, and mix until just combined. The dough will be sticky
  3. Divide the dough into 2 pieces, and set each piece on a length of plastic wrap. Fold the wrap over the dough, and use your hands to form it into a cylinder about 1 ½ inches wide. Roll the cylinder a few times to help shape it, but don’t worry if it isn’t perfect. Chill the dough until completely firm, at least 2 hours
  4. When you are ready to bake, heat oven to 350°, and line two baking sheets with parchment paper
  5. Slice the dough into rounds just under ¼ inch thick, and arrange them at least 1-inch apart on the prepared baking sheets. Bake the cookies for 12 to 15 minutes The cookies should be golden around the edges, but not brown all of the way through. NOTE: if you don’t have a convection oven which allows for multiple racks of baking, it’s best to do these one baking pan at a time
  6. When the cookies are baked, set the pans on cooling racks and cool for 2 minutes. Dust the tops of the warm cookies with the remaining confectioners’ sugar. Let the cookies cool completely, then store at room temperature in an airtight container. Dust with additional confectioners’ sugar just before serving, if desired

Yield: approximately 30-40 cookies