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Llllllemon…mmm…tart, sweet and simply divine.? These little cookies are delightful.? A lemon laced shortbread with a creamy frosting that’s chock full of butter and bursting with lemon flavor.? My love affair with these cookies has begun.? I always seem to crave citrusy things when spring draws near…these definitely hit the spot.

If you love lemon like I do, these cookies will definitely be swoon-worthy.? A very special thanks to Buffetfan for posting this recipe on the Taste of Home Community Forums, under the Recipes section.

Absolutely dainty.? Perfect for a tea, a luncheon, or what the heck…on the couch with a good movie and a glass of your favorite beverage.

Lots of lemon zest in these gives them a fresh lemon flavor.? Fresh or frozen zest is best.

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Lemon Meltaways

Ingredients:

Cookies

1 1/4 cups flour

3/4 cup butter, softened

1/2 cup cornstarch

1/3 cup powdered sugar

1 tablespoon lemon juice

1 teaspoon grated lemon peel

Frosting

3/4 cup powdered sugar

?1/4 cup butter, softened

1 teaspoon fresh lemon juice

1 teaspoon grated lemon peel

Instructions

In large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed, 2 – 3 minutes.

Divide dough in half. Shape each half into an 8″ x 1″ roll. Wrap in plastic wrap. Refrigerate until firm, 1 – 2 hours.

Heat oven to 350 degrees F. With a sharp knife, cut each roll into 1/4″ slices. Place 2″ apart on cookie sheets.

Bake for 8 to 12 minutes or until set. Cookies will not brown. Cool completely.

In small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy, 1 – 2 minutes.

Frost cooled cookies.

Makes: 4 dozen cookies.

?Stacey’s Notes: I doubled the batch and made bigger around rolls, about 2″ around instead of 1″. I got 5 dozen of the larger cookies, and double batch of the frosting covers them all.? The cookies are very buttery and truly do melt in your mouth, so small cookies? are okay.

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