Fancy melt in your mouth cookies
On a recent trip to Utah I took the opportunity to visit Aunt Lenore. She is the owner and Executive Chef of Seventy Second Street Catering. Aunt Lenore is one of my idols. A gourmet cook and pastry chef, she’s been in the business for decades. Years ago she catered my wedding and besides nuptial occasions, she caters gourmet dinner engagements and other special events. I asked her about some of her favorite recipes hoping she would share a few.
Lemon Melt-Aways is one of the recipes she granted to me. It’s a recipe she uses for weddings, teas and the like. A bite size delicate cookie, it’s covered with a citrusy, saucy, glazy frosting. The cookie melts away when eaten and best consumed in one bite. It’s a little piece of confectionery heaven. This recipe is inspired by her melt-away recipe and can also be made with other citrus fruits like limes or oranges. They freeze well so feel free to make them in advance of a party and then frost on serving day. They are especially fancy served in candy papers or decorated with miniatures. Use a special paper box or tin for a distinctive gift for dinner or wedding guests.
Recipe: Lemon Melt-Aways
Prep Time: 20 Minutes | Cook Time: 15 Minutes | Yield: 4 dozen | Level: Easy
- 1 cup cornstarch
- 1 1/4 cup flour
- 3/4 cup plus 1 ½ cups powdered sugar, divided
- 12 Tbsp butter plus 2 Tbsp, room temperature, divided
- zest from 1 lemon
- 3-4 Tbsp freshly squeezed lemon juice
1 Preheat oven to 325 degrees.
2 Stir together cornstarch, flour, and 3/4 cup powdered sugar.
3 Work in 12 Tbsp butter.
6 Combine 1 1/2 cups powdered sugar, 2 Tbsp butter, lemon zest and juice.
7 Frost each cookie in glaze and allow to dry.
Keeping lemons in the kitchen pays off with this is cookie. It’s made with simple ingredients and serves everyday or fancy guests.
- Add enough lemon juice to the glaze so the glaze could be dipped on the cookies.
- Exchange lemon zest and juice for lime or orange.
Inspiration – Aunt Lenore Sumsion, Executive Chef of Seventy Second Street Catering
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 12, 2012