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Meyer Lemon Meltaways

by Emily on January 22, 2014

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These light and tender Meyer Lemon Meltaways are sweet, citrusy and pair perfectly with a cup of tea.

Girl Scout Cookie season is in full swing and I’ve been hit up by my nieces to buy all sorts of classic favorites. Hands down, Samoas (or Caramel Delights as us old timers call them) are my all time favorite. The chocolate and coconut combo can’t be beat. And while these will always hold a dear place in my heart, there is a newer cookie that has grabbed my attention called Savannah Smiles. Have you tried these? They’re lemony, tender, dusted in powdered sugar and all around fabulous. So fabulous that I fear they may edge out my long-time favorites. I can’t help myself. When January rolls around, I get positively enthusiastic about citrus.

Well, I had a half a dozen Meyer Lemons sitting around after making my Meyer Lemon Scones for Jamie’s baby shower, I figured I would try my hand at making a similar cookie at home. These Meyer Lemon Meltaways are just what I was hoping for. They’re dainty, sweet and citrusy, and while I’m a coffee lover to my soul, I actually preferred nibbling on these little cookies with my night time cup of tea. Lemon cookies and tea over chocolate and coffee? I don’t even know myself anymore.

I used my beloved Meyer lemons to make these cookies, but you could easily use regular lemons in their place. You could even go wild and mix up the citrus all together: limes, grapefruits, oranges. They would all yield deliciously sweet results.

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Meyer Lemon Meltaways

January 22nd, 2014

Yield: about 3 dozen

Prep Time: 1 hour 10 minutes

Cook Time:

Total Time:

Ingredients:

1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1 cup of confectioner’s sugar, divided
zest of 3 Meyer lemons (about 1 1/2 tablespoons)
3 tablespoons fresh Meyer lemon juice
1 tablespoon pure vanilla extract
1 3/4 cup + 2 tablespoons all-purpose flour
2 tablespoons corn starch
1/4 teaspoon kosher salt

Directions:

  1. Preheat oven to 350°F.
  2. Cream together butter and 1/3 cup of confectioner’s sugar, in the bowl of a stand mixer fit with the paddle attachment, on medium speed until light and fluffy. Add Meyer lemon zest, Meyer lemon juice and vanilla extract and beat until incorporated. The mixture may seem to separate briefly, but simply keep mixing until it comes together and becomes creamy.
  3. In a medium bowl, whisk together flour, cornstarch and salt. With the mixer on low, gently add dry ingredients, about 1/4 cup at a time, beating briefly between each addition, until all of the flour mixture is incorporated.
  4. Divide dough in half and roll each half into a 1 1/2 inch diameter log. Wrap each half in parchment paper and chill in the refrigerator for about 1 hour or until firm. You can alternatively freeze the rolls for about 30 minutes.
  5. Remove dough from fridge, unwrap and slice into 1/4 inch thick slices. Place on parchment lined baking sheets and bake for about 13-14 minutes or until cookies are just turning golden, but still a bit soft to the touch. Allow cookies to cool on baking sheets for about 10 minutes.
  6. Place remaining confectioner’s sugar in a gallon size zip top bag. Add about 3-4 cookies at a time to the bag, seal the bag and toss gently to coat the cookies in the sugar. Remove cookies to a wire rack to finish cooling.
  7. Store cookies in an air tight container for up to 1 week.

Recipe adapted from Martha Stewart

About Emily

Emily is the cook, baker, photographer and rambler behind the blog, Jelly Toast. Aside from taking photos of everything she eats, her days are spent being a short order cook, story teller, tea party guest and giver-of-snuggles to her two kiddos. She has not yet mastered the clean-as-you-go cooking style, but has high hopes for the future.


{ 17 comments… read them below or add one }

Taylor @ Food Faith Fitness January 22, 2014 at 8:20 am

I haven’t heard of Savannah Smiles, but you make them sound like that needs to be changed!
These cookies are beautiful! And I can totally see them being the perfect tea nibbling cookie. I need to try these creamy little lemon bites of bliss ASAP!

Reply

Sarah Toasty January 22, 2014 at 8:28 am

my dad was the “cookie mother” for our troop so our back room was turned into a warehouse for people to pick up their cookies. needless to say, I got a little sick of them…

But these! These cookies look incredible, will have to try!

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Julie S January 22, 2014 at 8:56 am

Just the title made me have to check this out. Sounds delish. Putting it on the to-do list RIGHT NOW. Thanks!

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Katrina @ WVS January 22, 2014 at 9:18 am

Dang, these look awesome! Love the name of them too :)

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Ada January 22, 2014 at 11:37 am

Wow, I have to try it for sure, so thick, so tasty: I will use sicilian lemons, from my home… I know yet that it will be amazing….Ciao, Ada

Reply

Sue January 22, 2014 at 11:49 am

These look amazing and I can’t wait to make them! I absolutely LOVE LEMON, especially Meyer lemons, one of our local grocery stores just started carrying them! Thanks for this great recipe Emily, a bright spot after getting 15 in. of snow yesterday!

Reply

Michelle @ Life on the Horizon January 22, 2014 at 2:36 pm

I think I’m in love. No, seriously, I LOVE lemon cookies. I’m definitely going to have to try and make these GF! Thanks for sharing!

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Mercedes January 22, 2014 at 5:51 pm

These look so soft and tender and I would love the buttery lemony flavor! Also, I love your purple wooden board that you used for a background. Did you make it yourself?

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Genn January 23, 2014 at 3:51 pm

Yum! These cookies look fabulous!!!

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JulieD January 26, 2014 at 12:57 pm

Love love these!!!

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Ala January 26, 2014 at 9:37 pm

There has got to be something about January and citrus, because I have been craving lemon like none other! I just make a lemon raspberry coconut pound cake today and a lemon crumble coffee cake is next on my list. These will be right up there though–thanks for sharing!

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vanillasugarblog January 28, 2014 at 7:08 pm

Must share these on my friday links!
The price of our meyer lemons require a line of credit on the mortgage!
Might be worth it thou? Right?

Reply

Sigi February 8, 2014 at 12:51 pm

Those are GREAT. Just made them. And the smell.. WOW!!! THANKS

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Barb April 11, 2014 at 12:06 am

I really wanted to like these, but I didn’t :( I followed the recipe exactly except I used regular lemons instead of meyer lemons. I found the cookies dry, crumbly, and flavorless. I put it in my mouth and it just turned into a pasty texture and tasted like liking a spoonful of plain flour.

Reply

Jamie Lothridge May 5, 2014 at 8:05 pm

Barb,
I’m sorry they turned out badly. Meyer lemons have an extremely different flavor to regular lemons. They’re much sweeter, and juicier. It doesn’t surprise me that the cookies didn’t taste good with regular lemons. All the best.
– Jamie

Reply

janice b July 19, 2014 at 5:07 pm

Hi these cookies look scrumptious , wondering if you cacan use oranges instead of the lemons

Reply

Jamie August 12, 2014 at 10:40 am

Yes, oranges would work fine. Thanks for stopping by.

-Jamie

Reply

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