Best Melt In Your Mouth Lemon Drop Cookies Recipes

MELT-IN-YOUR-MOUTH LEMON CUTOUTS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Preheat oven to 375°. Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. flower-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat cream cheese, shortening and extracts until blended. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with colored sugar. Let stand until set. Store in airtight containers in the refrigerator.

LEMON DROP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
• In a large bowl, beat together the butter and 1 cup powdered sugar with an electric mixer on medium speed. Stir in flour, cornstarch, lemon zest, and vanilla and mix well.
• Form the dough into 3/4-inch balls and place them on the prepared cookie sheet about 1 1/2 inches apart. Flatten them a little with your palm.
• Bake in the preheated oven for 9 to 11 minutes, or until edges are lightly browned. Allow the cookies to rest for 2 minutes and then transfer to a wire rack to cool completely.
• For the icing, whisk together 1 cup powdered sugar, lemon juice, and zest in a separate bowl. If the mixture is too thick, add more lemon juice. If it's too thin, add powdered sugar to thicken.
• Once cookies have cooled, dip the tops in icing and place back on the parchment paper. Give the icing 15 to 30 minutes to set. The cookies will need to set for at least 24 hours.
• The icing to fully dry. But if you're not too worried about the icing being a little wet, feel free to enjoy right away!

MELT-IN-YOUR-MOUTH COOKIES

Steps:

• Cream butter and sugar together.
• Add water and vanilla to the mixture.
• Gradually add flour, fold in nuts.
• Roll dough into 1 inch balls.
• Place on ungreased baking sheets and flatten with fingers.
• Bake at 300 F for 20-25 minutes.
• Cool on a wire rack.

MELT IN YOUR MOUTH SUGAR COOKIES

Steps:

• Preheat oven to 350.
• On waxed paper, combine flour, baking soda, cream of tartar and salt.
• In a large bowl, beat butter, confectioners sugar, and 1/2 cup granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.
• Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 1/2 inch round.
• Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 monthes.

LEMON MELTAWAYS

Steps:

• In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon zest, lemon juice and, if desired, food coloring. Spread over cookies.