Mary's Lemon-Nutmeg Meltaways


Rate this Recipe: 

No votes yet

Bliss! A light, lemony cookie that's a snap to make. Cornstarch makes them truly melt-in-your-mouth tender, and the lemon-nutmeg flavor is bright and unexpected. It'll be a welcome addition to your holiday cookie repertoire.


1-1/4 cups cake flour
1/4 cup cornstarch
1/4 teaspoon table salt
1/2 teaspoon nutmeg
10 tablespoons unsalted butter, softened
1/2 teaspoon freshly grated nutmeg
1/2 cup confectioners' sugar, plus extra for glass
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest


Preheat oven to 325°.

Sift cake flour, cornstarch, and salt onto waxed paper.

Beat rest of ingredients in mixer until light and fluffy. Add dry ingredients and beat on low speed until mixture is smooth.

Shape teaspoonfuls of dough into balls and place on an ungreased baking sheet. Using the bottom of a glass dipped in confectioners' sugar, flatten balls slightly into 1-¼-inch circles.

Bake until golden brown around the edges, 15 to 17 minutes. Cool on cookie sheet for 2 minutes, then transfer to wire rack to finish cooling.

Cooking & Recipes


about 3 dozen cookies

Preparation Time: 

15 minutes

Start to Finish Time: 

30-35 minutes

Preparation Method

Leave a Comment

Free Almanac Newsletters

Weather, sky watch, gardening, recipes, good deals, and everyday advice!