Meltaways are Jim’s favorite holiday cookie, so I always make an extra batch and hide them in the freezer to bring out after the first batch are gone.
Servings: 48 cookies
Fresh
1 cup (2 sticks) plus 2 Tbsp. butter, softened and divided
1 Tbsp. lemon juice
Pantry
1-1/2 cups confectioners’ sugar, divided
3/4 cup cornstarch
1 cup all-purpose flour
Make cookie dough
Combine 1 cup butter, 1/2 cup confectioners’ sugar, cornstarch, and flour in a mixing bowl. Stir by hand or mix with a mixer until well combined. Shape cookie dough into small balls and set aside.
Refrigerate dough
Return cookie balls to mixing bowl and cover bowl with plastic wrap. Place bowl in the refrigerator for 1 hour.
Bake cookies
Preheat the oven to 350 degrees-F. Remove mixing bowl from the refrigerator and place balls onto ungreased cookie sheets spaced approximately 2-inches apart. Bake for 20 minutes and remove to cooling racks to let cool completely before icing.
Make frosting
In a separate mixing bowl, combine remaining 2 Tbsp. butter, 1 cup confectioners’ sugar, and lemon juice. Mix well. Add additional lemon juice as needed to reach desired consistency of icing. Frost each cookie and decorate as desired.
Serve
Frost each cookie and decorate as desired. Store at room temperature in an air-tight container or freeze.
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