Lemon Meltaway Cookies

  • SERVING SIZE   25 g   ( 1 cookie ) 
  • ¾ cup Cambrooke Baking Mix
  • 6 Tbs butter
  • 3 Tbs confectioners (powdered) sugar
  • ¼ cup corn starch
  • ½ tsp fresh lemon juice
  • 2 Tbs butter
  • 6 Tbs confectioners (powdered) sugar
  • ½ tsp fresh lemon juice
  • ½ tsp grated lemon peel
  • 1 drop yellow food coloring (if desired)
  • Preheat the oven to 350 degrees.
  • In a mixing bowl, cream butter and confectioner`s sugar until light and fluffy; beat in lemon juice.
  • Combine the Baking Mix and cornstarch; gradually add to the creamed mixture.
  • Shape into one 6 inch roll; wrap roll in plastic wrap and refrigerate for two hours or until firm.
  • Unwrap and cut in 1/2 inch slices. Place two inches apart on ungreased baking sheets.
  • Bake for 10-11 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.
  • FROSTING: In a small mixing bowl, combine the buter, confectioner`s sugar, lemon juice, lemon peel and food coloring if desired; beat until smooth. Frost the cooled cookies.
  • NOTE: Recipe (without refrigerating dough) works successfully with cookie `shooter` equipment.
Per Recipe Per Serving
Protein, g 1.2 0.1
Calories 1520 130
Nutrition Facts Panel