Arizona has a plethora (you like that word?) of lemons this time of year, and frankly, I search for good lemon recipes.  I am fortunate to have a wonderful Meyer Lemon tree in my backyard, from which I harvest a MINIMUM of 150 lemons every year.  They are at the end of their season, so I juice them, freeze the juice in ice cube trays, and measure out the contents.  My trays yield about 2 Tbs. lemon juice in each cube, so it’s pretty easy to have fresh lemon juice all year.  This wonderful COOKIE recipe came to me several years ago from my daughter in law, Suzy, by way of her sister Rebecca.  I stored it away and never paid any attention until a couple of weeks ago.  WHAT WAS I THINKING????????  They are awesome.  A little reminiscent of Mexican wedding cookies that melt in your mouth…..Try them!

LEMON MELT AWAYS

1 1/2 cups all purpose flour

3/4 cup butter

1/2 cup cornstarch

1/2 cup powdered sugar

2 Tbs. lemon juice

1 tsp. lemon zest

Combine all ingredients in a bowl.  Divide dough into two long 1″ rolls.  Wrap in waxed paper and refrigerate at least one hour or two hours.  Remove from fridge, slice in 1/4 ” cookies and place on ungreased cookie sheet.  Bake 10-12 minutes at 350 degrees till set.  Cool completely and frost with:

3/4 cup powdered sugar

1/4 cup softened butter

2 or 3 tsp. lemon juice (just till frosting is spreadable)

1 or 2 tsp. lemon zest

these are good….ask me how I know….