Frilly Lemon Meltaway Cookies #desserts #sugar

What could be more beautiful than Frilly Lemon Cookies at a Casual get-together? I venerate Lemon Meltaway Cookies and have been making them for Tea Parties for a considerable length of time. I normally pursue the fundamental headings and structure the treat mixture into logs, which are cut and heated. Today, I thought I'd have a go at rolling the batter out and utilizing my blossom molded dough shapers!

I cherished the Ruffles that the Wilton 1M tip made with the icing! It's such a great amount of prettier than simply spreading the icing with a blade! To ensure that I would have enough icing, I simply multiplied the icing formula.

The accompanying formula is the fundamental Land O Lakes formula. To make my variant, structure the batter into a circle previously chilling, at that point take off to around 1/2" thick. Cut out wanted shapes and heat. Whenever cool, pipe the (multiplied) icing onto treats and residue with powdered sugar.

Ingredients :

• 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

Instructions :

1. Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
2. Divide dough in half. Shape each half into 8x1-inch log. Wrap each in plastic food wrap. Refrigerate 1-2 hours or until firm.
3. Heat oven to 350°F.
4. 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.
5. Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies. Makes approximately 48 cookies.

Read More Our Recipe : ROSÉ RASPBERRY SORBET MIMOSAS 

Share this post