Lemon Meltaways Pressure Cooker Recipe
These Lemon Meltaways are citrusy, buttery cookies made extra tender with a pressure cooker method, finished with a double powdered sugar roll for dreamy melt-in-your-mouth bites.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Ingredients
- 1 stick Unsalted butter softened (4 oz; 113g)
- ¼ cup + 2 teaspoons Powdered sugar
- Zest of 2 Lemons
- 4 teaspoons Lemon juice fresh
- 2 teaspoons Vanilla extract
- 1 ¼ cups All-purpose flour
- 4 teaspoons Cornstarch
- ¼ teaspoon Fine sea salt
- ½ cup Powdered sugar for rolling
Instructions
Instructions
- Cream softened butter and powdered sugar in a large bowl until light and fluffy.
- Mix in lemon zest, lemon juice, and vanilla extract until well combined and shiny.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually stir the dry ingredients into the butter mixture until a soft dough forms. Avoid overmixing.
- Divide dough into two logs about 1 ¼ inches wide. Wrap in plastic and refrigerate at least 1 hour.
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Slice chilled logs into ¼-inch rounds and place on baking sheet 1 inch apart.
- Bake 10-12 minutes until edges are lightly golden. Cool on sheet 5 minutes then transfer to rack.
- Roll warm cookies in powdered sugar. Once cooled, roll again for full coating.
- Store in airtight container at room temp for 4 days or freeze up to 2 months.
Notes
These cookies are perfect with tea or as a light citrusy dessert. For best results, roll cookies in powdered sugar twice – once warm and once cooled. Freeze extra dough logs for easy baking later.