By: Rashal
I made these cookies and they taste more like a tea cake than a soft cookie. I followed the recipe to the T. So, don’t know what happened. They are tolerable but not what I expected.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/lemon-meltaway-cookies/comment-page-3/#comment-733345">Kimberly</a>.
Tapioca starch should work too.
By: Donna Beals
I made these cookies for Christmas this year. They were devoured quickly and even the fussiest eater was raving about them. My mother in law in particular, who is an exceptional baker and generally will not eat other people’s baked goods, was eating these cookies! Also these are easy to make. Thank you for this recipe!
By: Kimberly
In reply to <a href="https://www.cookingclassy.com/lemon-meltaway-cookies/comment-page-3/#comment-718458">Jaclyn</a>.
Can you use something else instead of cornstarch
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/lemon-meltaway-cookies/comment-page-3/#comment-732233">Krystal</a>.
Unfortunately it wouldn’t hold shapes very well.
By: Krystal
Can you roll this dough out and cut into shapes like sugar cookies or is it too delicate?
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/lemon-meltaway-cookies/comment-page-3/#comment-726751">Kathy Loy</a>.
About 36 cookies.
By: Kathy Loy
How many does this make?
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/lemon-meltaway-cookies/comment-page-3/#comment-718456">Carolyn</a>.
Yes just omit the lemon zest, add 1 tsp vanilla with the egg yolk then use milk in place of lemon juice in icing and 1/2 tsp vanilla.
By: Carolyn
I've made these cookies and they are delicious. Do you have a version that is not lemon flavoured? Could I just leave out the lemon zest?