Today I made a Spring version of my Frilly Lemon Meltaway Cookies.
This recipe is one of my all time favorites on the blog! The original recipe
made slice-n-bake cookies. My version is a roll out cookie using a pretty
flower shaped cookie cutter and topped with a frilly lemon frosting. My
Spring version is made extra special by tinting half the frosting pink and
the other half yellow, and finishing with a lovely edible flower!
The first time I baked these cookies they cracked a little
and the second time I baked these I found out why. I
had dried the dough out by using too much flour when
I rolled the cookies out. So be sure to use as little flour
as you can so your cookies don't crack. You can
use powdered sugar instead of flour too, and that
might solve the problem altogether.
I've decided to not include the lemon zest in
the frosting ingredients because it kept clogging
up my piping tip. If you were just going to spread
the frosting with a knife, then you can add one
teaspoon of lemon zest.
While the cookies are cooling make the frosting.
Just throw all the frosting ingredients into a bowl
and beat until fluffy. (Don't you just love easy recipes
like these?! ) Place frosting into a piping bag fitted with
a Wilton 2D or 1M. (I use disposable piping bags.
I buy them in bulk which is cheaper. They come in a roll.)
Then pipe pretty frilly shapes onto the cookies holding
the bag vertically and turning a little as you pipe.
FRILLY LEMON MELTAWAY COOKIES
1 1/4 cups all purpose flour
3/4 cup butter, softened
1/2 cup cornstarch
1/3 cup powdered (icing) sugar
1 tablespoon lemon juice
freshly grated zest from one lemon
1 1/2 cups powdered (icing) sugar
1/2 cup butter, softened
2 teaspoons lemon juice
powdered sugar for dusting (if desired)
Combine all cookie ingredients in large bowl.
Beat at low speed, scraping bowl often, until
well mixed. Shape dough into a disc, wrap in
plastic food wrap and refrigerate for 30 minutes.
Heat oven to 350 degrees F. Working with half
the dough at a time, on a very lightly floured
surface, roll out to 1/2" thickness. Cut out
as many shapes as you can with a flower shaped
cookie cutter and place 1 inch apart on a
parchment lined baking sheet.
Bake 10-12 minutes or until set. (cookies will not
brown.) Cool completely.
Combine all frosting ingredients in a small
bowl at medium speed, scraping bowl often,
until fluffy. Divide frosting into 2 bowls and tint
one half pink and the other half yellow. Put
frosting into a piping bag fitted with a wilton 1M
or 2D and pipe pretty frilly shapes onto cooled
cookies. Dust with powdered sugar and top
with an edible flower if desired.
These cookies are so delicious and so pretty!!! You can top
them with any edible flower that you might have growing
around your house. I've bought many plants this season in
order to have plenty of flowers to top my cookies and
The edible flowers I used today are Begonias. I didn't even
know that they were edible until I baked some cakes from
TeaTime Magazine, and they topped their mini cakes with
white Begonias. I found these beautiful pink Begonias
with yellow centers which matched my cookies perfectly!
These pretty cookies are sure to be the hit of any Spring Party!
Hope you try them! Please check back soon for another very
yummy Spring recipe from TeaTime Magazine! Happy