Food and Recipes Desserts Lemon Meltaways 4.0 (1) 1 Review You'll use just a tad less than two sticks of butter to make these delicate little gems. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 9, 2018 Print Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Caroline M. Cunningham Hands On Time: 30 mins Total Time: 2 hrs Yield: Makes about 3 1/2 dozen Ingredients 3/4 cup plus 2 Tbsp. butter, softened 1 1/2 cups powdered sugar, divided 1 tablespoon lemon zest 2 tablespoons fresh lemon juice 1 1/2 cups all-purpose flour 1/4 cup cornstarch 1/4 teaspoon table salt Parchment paper Directions Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy. Stir in zest and juice. Whisk together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Cover and chill 1 hour. Preheat oven to 350°. Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop. Bake at 350° for 13 minutes or until lightly browned around edges. Cool on baking sheets 5 minutes. Toss together warm cookies and remaining 1 cup powdered sugar in a small bowl. Print