As I just did a bit more clean up post Christmas and nibbled on more leftover cookies than I’d like to admit, I’m back at catching up with recipes on the blog.  I’ll add one more cookie recipe before I begin to filter in more savory options into the New Year.  January is not the best month to start baking cookies as most of us are trying to reduce our calorie intake – especially sugar.  I do enjoy the leftover holiday cookies with a cup of tea in the afternoon.  Lemon Meltaways are a cookie I have made every year since around 1998 at Christmas time.  They are a relatively easy cookie to make- a slice and bake type with a fluffy, buttery frosting on top.  They are small and can easily be frozen for up to a few months without losing quality.

The dough contains cornstarch and very little sugar.  When baked, the cookies are crispy and buttery. The frosting is lemony and just sweet enough to copliment the cookie.  Together they are a perfect remedy for a sweet craving.

As with other cookie recipes, it’s best to make the dough  a day ahead so the butter can solidify and chill.  They slice very easily and bake up quickly.  They are not too delicate either.  Once the frosting sets and gets cold, they are easy to stack into a cookie tin.  I typically layer waxed paper or saran wrap between eacy layer to avoid any possible frosting sticking together.  It is best to keep them frozen if baking ahead. We had warmer than usual weather in December and these cookies stayed fresh and delicious in tins on my back porch that is usually like a freezer – but was barely like a refrigerator for part of the month!