Meyer Lemon Meltaway Cookies (Print Version)

# Ingredients:

→ Dough

01 - 240 g all-purpose flour
02 - 60 g cornstarch
03 - 1.25 g salt

→ Butter Mixture

04 - 227 g unsalted butter, softened
05 - 60 g powdered sugar, plus extra for dusting
06 - 50 g granulated sugar
07 - Zest of 2 Meyer lemons
08 - 30 ml fresh Meyer lemon juice
09 - 5 ml vanilla extract

# Instructions:

01 - Preheat oven to 175°C. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Set aside.
03 - In a large bowl, beat the softened butter, powdered sugar, and granulated sugar until light and creamy.
04 - Stir in the Meyer lemon zest, lemon juice, and vanilla extract until thoroughly combined.
05 - Gradually add the dry ingredients to the butter mixture, mixing just until a soft, slightly sticky dough forms.
06 - Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to firm up.
07 - Using a small scoop or hands, form dough into 2.5 cm diameter balls and arrange on the prepared baking sheet.
08 - Bake in the oven for 10 to 15 minutes, or until the edges are set and the tops remain pale.
09 - Remove from oven and let cool on the baking sheet for 5 minutes. Transfer cookies to a wire rack to cool completely.
10 - Once cooled, generously dust cookies with additional powdered sugar before serving.

# Notes:

01 - Chilling the dough ensures the cookies hold their shape and produces a tender, melt-in-the-mouth texture.

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