Meyer Lemon Meltaways 

These delicate Meyer Lemon Meltaways are melt‑in‑your‑mouth shortbread cookies lightly scented with citrus and dusted or glazed in sweet lemon icing. With a tender, buttery crumb and bright Meyer lemon flavor, they strike the perfect balance between elegant and nostalgic. Ideal for teatime or gifting, they yield about 36–40 cookies and pair beautifully with a cup of your favorite brew.

Ingredients

• ½ cup (1 stick) unsalted butter, room temperature
  
  

• ¼ cup powdered sugar
  
  

• Zest of 1 Meyer lemon
  
  

• ½ teaspoon vanilla extract (optional)
  
  

• ¾ cup all‑purpose flour
  
  

• ¼ cup tapioca starch (or cornstarch)
  
  

• Pinch of salt
  
  

For the lemon icing (optional):

• 1 cup powdered sugar, sifted
  
  

• 3 tablespoons fresh Meyer lemon juice
  
  

• 1½ tablespoons milk
  
  

• Extra lemon zest for garnish (optional) 

Directions

1. Preheat oven to 350 °F (175 °C).
   
   

2. In a bowl, beat butter until light and fluffy. Add ¼ cup powdered sugar, zest, and vanilla (if using); beat until creamy and fragrant.
   
   

3. Whisk flour, tapioca (or cornstarch), and salt in a separate bowl. Add to butter mixture gradually on low, blending until dough forms.
   
   

4. Shape dough into a flat slab (about ¼″ thick) between parchment paper, wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days).

5. Once firm, unwrap and slice or cut into 1″×1½″ rectangles (or round discs). Arrange spaced at least 1″ apart on parchment‑lined baking sheets.
   
   

6. Bake for 12–15 minutes, until edges are just barely golden but centers remain pale. Transfer to wire racks to cool for 10–20 minutes.
   
   

7. If using glazing: mix powdered sugar, lemon juice, and milk until smooth and drizzle over cooled cookies, garnishing with zest. Allow icing to set 30–60 minutes before serving.
   
   

8. Alternatively, while still warm, you can dust cookies in powdered sugar like Russian Tea Cakes.
   
   

Nutrients

(Approximate values per cookie, based on 40‑count yield)

• Calories: ≈ 60–65 kcal
  
  

• Carbohydrates: ≈ 8 g (includes powdered sugar coating or glaze sugar)
  
  

• Fat: ≈ 3 g (predominantly from butter)
  
  

• Protein: ≈ 1 g
  
  

• Sugar: ≈ 5 g
  
  

• Sodium: minimal (~1 mg)
  
  

• Vitamin C: ≈ 1 mg
  
  

• Calcium: ~2 mg; Iron: ~1 mg