"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Meltaways Recipe

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This recipe for Lemon Meltaways, by , is from Jeannette and Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Fleming’s Kitchen (Millie’s granddaughter)
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cookies:
1 ¼ c. all purpose flour
¾ c. butter, softened (I use the real thing)
½ c. cornstarch
1/3 c. powdered sugar
1 T. lemon juice
1 t. grated lemon peel

Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 t. lemon juice
1 t. grated lemon peel

Directions:
Directions:
In a 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 8 x 1 inch roll. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours). Heat oven to 350 F. With knife, cut each roll into ¼’’ slices. Place 2’’ apart on cookie sheets. Bake 8 – 12 minutes or until set. (cookies will not brown) Cool completely. In a small bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often until fluffy (1-2 min).
Frost cooled cookies.

 

 

 

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