Best Melt Away Cookies Recipes

MELT-AWAY COOKIES

Steps:

• Cream butter, sugar,and flavorings until light and fluffy.
• Add flour.
• Mix on LOW until blended.
• Drop by teaspoons on UNGREASED cookie sheet, 2" apart.
• Bake at 400 for 8 minutes.
• Let cool 2 minutes.
• Roll in sugar.
• When cool, roll again.

LEMON AND POPPY SEED MELT AWAY COOKIES

Steps:

• In medium mixing bowl beat butter with electric mixer on medium to high for 30 seconds.
• Add granulated sugar, poppy seeds, and baking soda and beat until combined.
• Beat in egg yolk, milk, lemon peel, and vanilla until combined.
• Beat in as much of flour as you can with electric mixer, then using wooden spoon, stir in any remaining flour.
• Divide dough in half.
• Shape each half into 9 inch long roll.
• Wrap both "logs" in plastic wrap.
• Chill in refrigerator for 4 or more hours (up to 24).
• Using a sharp knife (or string/dental floss) cut dough into 1/2 inch slices.
• Place slices 1 inch apart on ungreased baking sheet.
• Bake at 375°F for 7-9 minutes or until edges are firm and bottom is light brown.
• Place powdered sugar in plastic bag. While still warm transfer several cookies at a time to bag and shake gently until coated. Transfer to wire rack to cool completely. When completely cool, shake cookies in powdered sugar one more time.

LEMON MELT AWAY COOKIES

Steps:

• In a large bowl at low speed, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and lemon juice; beat well. Add flour and cornstarch into butter mixture and mix well until well combined.
• Divide dough in half and shape each half into 8" x 1" rolls. Wrap each individual roll in plastic wrap. Refrigerate until firm, approximately 1 to 2 hours.
• Preheat oven to 350 degrees F.
• Using a sharp knife, cut each roll into 1/4-inch slices. Place cookie slices onto ungreased cookie sheets, place 2 inches apart on cookie sheet, and bake approximately 8 to 12 minutes or until bottoms are light brown (tops should not brown). Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks (when warm the cookies are delicate). When cool, spread Lemon Frosting onto top of cookies.
• Frosting:.
• In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed.
• NOTE: Additional lemon juice may be needed to get the frosting thin enough.

LEMON MELT AWAY COOKIES

Steps:

• Preheat oven to 350. Line baking sheets with parchment paper.
• In bowl combine flour, cornstarch and salt, set aside.
• Cream butter and powdered sugar till light and fluffy. Add lemon zest and juice and vanilla, mix well.
• Slowly add flour mixture in 4 additions to the butter mixture. Beating together on low till completely blended in.
• Scoop dough into 1" balls, place on baking sheet and press down with with glass that is dusted lightly with powdered sugar. Bake for 10 to 12 minutes, they should just start to brown on the edges.
• Using a strainer lightly dust with powdered sugar. Now all you need is a cup of tea and just enjoy your cookies!

MELT-AWAY COOKIES

Steps:

• 1. Cream shortening and honey. Add flour, vanilla and nuts. Shape into 1/2 inch balls and flatten slightly with a fork. Bake on a lightly greased cookie sheet at 350 degrees for 10 to 12 minutes.
• 2. Cool after removing cookies from the oven. Then roll in powdered sugar.
• 3. I've made these cookies both ways, either left in the ball state or flattened with a fork. They're delicious both ways. I also change the flavoring. Instead of adding vanilla I add pure almond flavoring. You may also change the kind of nuts you add. If you're adding the almond flavoring add chopped almonds or chopped hazelnuts.

MELT AWAY COOKIES WITH CREAM CHEESE FROSTING RECIPE - (3.6/5)

Steps:

• cream butter till fluffy and add cornstarch and sugar and blend well and beat in flour till mixed drop by small tsp onto sheet and flatten with bottom of glass-dip glass inp sugar to avoid sticking bake 350 10 min and frost when cool frosting mix all together and tint with coloring if desired