Frilly Lemon Meltaways for Spring

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

Ingredients

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

Frosting

1 1/2 cups powdered (icing) sugar

1/2 cup butter, softened

2 teaspoons lemon juice

powdered sugar for dusting (if desired)

Directions

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 

cakes with! 

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

Easter!!