Lemon Melting Moments from 'Classic Cookies with Modern Twists'

Reprinted with permission from Classic Cookies with Modern Twists by Ellen Jackson (Sasquatch Books).

Photograph by Charity Burggraaf

Lemon Melting Moments
Makes 4 dozen 1-inch cookies

Melting Moments are like Mexican Wedding Cakes without the nuts. Both are tender on the inside, with a generous coating of confectioners’ sugar on the outside. As the name suggests, they melt in your mouth. Traditional recipes achieve this effect with cornstarch, but I prefer to use white rice flour. Other than citrus zest and a touch of vanilla, these subtly flavored cookies are plain and simple and deserve a high-quality sweet butter. For a twist, try the addition of anise, which combines well with the lemon.

1 ½ cups all-purpose flour
½ cup white rice flour
½ teaspoon fine sea salt
¼ teaspoon ground aniseed (optional)
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup confectioners’ sugar, divided
4 teaspoons finely gratedlemon zest, divided
½ teaspoon vanilla extract

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flours, salt, and aniseed. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter, 1/3 cup of the sugar, and 3 teaspoons of the lemon zest on medium speed until smooth, about 2 minutes. Scrape the bowl with a rubber spatula. Add the dry ingredients, mixing on low speed just until combined, about 30 seconds. Add the vanilla and mix to incorporate.

In a wide, shallow bowl, put the remaining 1/3 cup sugar and 1 teaspoon lemon zest and set aside. Using your hands or a 1-ounce scoop, form 1-inch balls of dough and place them on the baking sheets, 1 inch apart. Flatten them slightly. (They won’t spread, so don’t worry about them being too close together.) Bake for 10 to 12 minutes, rotating the sheets halfway through, or until the cookie edges are lightly browned. Allow them to cool for 3 to 5 minutes on the baking sheets before gently tossing them in the lemon sugar a few at a time. Transfer the cookies to a wire rack to cool completely.

With a Twist
Key Lime Melting Moments: Substitute 1/8 teaspoon ground cardamom for the aniseed, if desired, and 1 tablespoon finely grated key lime zest for the lemon zest.

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