Lemon Crescent Melts

These buttery, rich crescent-shaped cookies do melt in your mouth. Cornstarch adds to the fine texture and lemon peel gives a fresh lemon flavor.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 cup cornstarch
• 3/4 cup plus 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon finely-grated lemon peel
• 1/2 pound (2 sticks) unsalted butter, softened
• 1-1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Method

Stir the cornstarch, flour, salt and lemon peel together in a small bowl. In the bowl of an electric mixer, cream the butter and 1/2 cup of the powdered sugar together. Add the vanilla extract. Gradually add the dry ingredients and continue mixing until the dough comes together in a ball. Preheat the oven to 375 degrees. Knead the dough briefly on a lightly floured surface. Divide the dough into 10 equal portions. With the hands roll each portion back and forth to form a 1/2-inch diameter rope. Cut each rope into 2-1/2-inch lengths. Gently roll each length so that the tips are tapered. Place the cookies 1-1/2 inches apart on a cookie sheets and curve them slightly to resemble crescents. Refrigerate for 30 minutes before baking to prevent spreading. Bake for 10 to 12 minutes in the middle rack of the oven. Cool for 3 minutes, then use a spatula to transfer the cookies directly onto a cooling rack. Dust generously with remaining 1 cup of powdered sugar. Just before serving, dust cookies again with sugar.

Notes:

Number of servings: 5 dozen cookies

Submitted By: Lilykyte2056679
View all recipes by this user