Lemon Meltaways Recipe
For the Dough:
3 ounces low-protein all-purpose flour , such as Gold Medal
1 1/8 ounces tapioca starch
1 ounce powdered sugar
1/8 ounce grated zest from 1 lemon
Pinch of kosher salt
4 ounces cold unsalted butter , cut into 1/4-inch dice
1/4 teaspoon lemon oil or extract, optional
2 ounces powdered sugar
In the bowl of a food processor, combine flour, tapioca starch, powdered sugar, lemon zest, and salt. Cover with a sheet of plastic wrap to contain the fine dust, close lid, and process until zest disappears. Add butter and lemon oil, if using, and pulse to form a smooth dough. With flour-dusted hands, roll dough into a 10-inch log about 1 inch thick. Wrap tightly in plastic and refrigerate until cold, about 4 hours or up to 1 week.
Adjust oven rack to middle position and preheat to 350 degrees F. Slice chilled dough into 1/4-inch rounds and arrange on parchment-lined half sheet pan, leaving about an inch between each cookie. Bake until firm and just barely golden around the edges, about 12 minutes.
When they are cool enough to handle, but still slightly warm, gently flip the cookies upside down. Sift about 1 ounce of powdered sugar on top, then flip right side up and sift another 1 ounce on top. Once cool, enjoy with hot tea or as a garnish for ice cream and sorbet. Store leftovers at room temperature in an airtight container for up to 2 weeks.