Lemon Meltaways Recipe (2024)

Marj,Cut open an empty paper towel tube & wrap it around the cookie, then put in the fridge. The log retains its round shape with no flat bottom.

What would you suggest for someone who does not have a stand mixer? I have a hand held mixer and a food processor. Thanks.

For those wondering what to do with the left over egg white and any extra lemon juice...I threw them into my co*cktail shaker with boubon and simple syrup for a nice whiskey sour to sip on while the dough chills!

There is absolutely no reason not to make this recipe with a spoon and a bowl. Excepting a (very) few modern recipes that rely on the level of aeration that only an electric mixer will provide, these recipes were being made by people without mixers for generations, and you only need the mixer if you're not willing or able to be as patient and thorough with a spoon as they were.

Stick the dough in the fridge for endless hours of chilling? Nope, just put the dough in the freezer for about 15 minutes (a few minutes more or less, depending on how icy cold your freezer is) and it's ready to go. This method has yet to fail me.

I find the whole 'slice dough cilinder into cookie rounds' really difficult (simply because I'm quite uncoordinated). I just chill the dough in the freezer for about 15 mint, then roll it out between two layers of plastic wrap, and cut out cookies using a shot glass. Works perfectly.

These cookies were delicious! I used lime zest and lime juice and they are so refreshing and smelled wonderful as they baked. The cooking time is difficult to ascertain as they got very brown around the edges. For 1/4 inch cookies, they really need less than 12 minutes.

I like these better with sea salt flakes after baking instead of the confectioners' sugar.

Just bought a beautiful Indian River pink grapefruit to put into my sweet tea. I live far away from any grocery store so I skipped the lemon and used the grapefruit zest and juice. They were wonderful! I will try with lemon or lime next time.

These are the lemon cookies I’ve been searching for! And thanks to all those who post tips. I love the tip about subbing a bit of caster sugar and mushing the zest in. Used the zest from 2 medium lemons and made in my stand mixer. Didn’t bother with putting the sticky dough between paper - just put the whole bowl in fridge for a couple hours. Then scraped the dough out in pieces and worked into logs for cutting later. So good!I used meyer lemons and double the amount of zest. We loved these.

Substituted 30g of caster sugar for the powdered sugar in the dough. Rubbed the lemon zest into the caster sugar to release more lemon oil, then added it and 124g of powdered sugar to cream with the butter.

The recipe could have helped by adding "divided" to the confectioners sugar item.

I made these yesterday for our Royal Wedding Tea. They were delicious. I added some dried lavender, because I had it. I will make these again.

Be aware that you're supposed to save quite a lot of the confectioners sugar to put on afterwards. I was in a hurry and didn't read carefully enough! Darn it.

I would do step one with a hand mixer then step 2 with a big spoon by hand. It will b like mixing any stiff cookie dough.

Warning! These cookies are dangerous, they are SO, SO GOOD, that you can t stop eating them! Easy to make and the dough can be frozen. Increase the amount of lemon zest to 2 Tbs and a bit more lemon juice. Meyer lemons are the best for this recipe. Read the recipe carefully and divide the powdered sugar.

These were delicious! And just wrapped well they kept for weeks. My second time around, we used them to make ice cream sandwiches, with homemade lemon-lavender sorbet between. Heavenly. Also I only have a hand mixer and that worked just fine for making the dough. And I used the freezer method suggested by another commenter for chilling them and it took about 15-20 minutes for the dough to be ready for slicing and baking. Third time I’ll try the whiskey sour suggested by Jules while I work!

I haven’t finished making these yet, but the Whiskey Sour suggestion is on point! It’s delicious!

OMG delicious but SUCH a pain in the neck. USE A COOKIE PRESS. Make ‘em quite small. Chill before baking.

Put the metal mixer bowl in freezer for 15 mins. Chill 2-3 shot glass to be used as a cookie cutter. Work swiftly otherwise dough will get soft. 10 mins in oven

Perfect! Went heavy on zest and juice. Light and crispy!!

These cookies are delicious. I had a hard time getting the dough into round logs so the cookies were a bit misshapened. I baked the cookies as directed and the first batch baked up perfectly. I used the same method for the second batch but they browned too much on the edges. May be my oven, but watch the second batch carefully. I dusted only one side with powdered sugar. This is a keeper.

Need more lemon! The batter seemed quite lemony but the baked cookies weren't very lemony. Also baking time here is too long.

Meh—tasted ok, but missing something. They have a negative aftertaste. And they turned out quite fragile. The dough was so sticky, it was hard to make a cylinder. I won’t make these again.

I baked these in two batches. First batch I coated with powdered sugar as directed. Good, but not lemony enough for me. Second batch, I baked per instructions but when they came out of the oven I dunked the tops in a glaze of powdered sugar, lemon juice, and zest when they were still very warm but able to be handled. More lemon and less powder all over.

Wasn't even close to having an empty paper towel roll to use when I decided to make this, so I couldn't use that suggestion. So I followed the directions: "Roll the cylinder a few times to help shape it, but don’t worry if it isn’t perfect." Ok, did that.But then I had no way later to roll the dough into a better cylinder. I'll make a note on the recipe to re-roll after 30 minutes in fridge.

Sugar is divided!

Very tasty. Simple to make - agree that more lemon zest is a good idea. Watch the baking time carefully. The thickness of the cookie sheet makes a huge difference. The ones on my heavier sheet baked more evenly. I was surprised that the biscuits in the centre of the thinner cookie sheet browned sooner than those at the edges.

These can be made with a hand mixer, The texture is very crumbly until you press it together - very similar to pie crust.

Very, very good. My new favorite cookie. More zest doesn't hurt, but they're good as-is, too. Don't be intimidated by the rolling Instructuons. In practice, they're super easy.