Lemon Meltaways

Lemon Meltaways
Lemon Meltaways

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Dough:

  • 3

    ounces low-protein all-purpose flour (2/3 cup; 85g), such as Gold Medal

  • 1 1/8

    ounces tapioca starch (1/4 cup; 30g)

  • 1

    ounce powdered sugar (shy 1/4 cup; 30g), preferably tapioca-based (most organic brands are tapioca-based)

  • 1/8

    ounce grated zest from 1 lemon (1 tablespoon; 4g)

  • Pinch of kosher salt

  • 4

    ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch dice

  • To Finish:

  • 2

    ounces powdered sugar (1/2 cup; 55g)

Directions

To Make the Dough: In the bowl of a food processor, combine flour, tapioca starch, powdered sugar, lemon zest, and salt. Cover with a sheet of plastic wrap to contain the fine dust, close lid, and process until zest disappears. Add butter and pulse to form a smooth dough. With flour-dusted hands, roll dough into a 10-inch log about 1 inch thick. Wrap tightly in plastic and refrigerate until cold, about 4 hours or up to 1 week. Baking the Cookies: Adjust oven rack to middle position and preheat to 350°F. Slice chilled dough into 1/4-inch rounds and arrange on parchment-lined baking sheet, leaving about an inch between each cookie. Bake until firm and just barely golden around the edges, about 12 minutes. To Finish: When they are cool enough to handle, but still slightly warm, gently flip the cookies upside down. Sift about 1 ounce of powdered sugar on top, then flip right side up and sift another 1 ounce on top. Once cool, enjoy with hot tea or as a garnish for ice cream and sorbet. Store leftovers at room temperature in an airtight container for up to 2 weeks.

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