Lemon Meltaways

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

Make the Dough:
In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
Add the lemon zest, lemon juice, and vanilla extract, mixing until everything is combined.
In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this dry mixture to the butter mixture, mixing just until combined.

Shape the Cookies:
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Gently flatten each ball with the bottom of a glass or your fingers.
If the dough is too soft to handle, refrigerate it for 20-30 minutes before shaping.

Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are just beginning to turn golden.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest (if using) until smooth.
The glaze should be thick but pourable. If it’s too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar.

Glaze the Cookies:
Once the cookies have cooled completely, drizzle or spread the lemon glaze over the tops. Allow the glaze to set before serving.

Serving and Storage Tips:

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