Lemon Meltaways

Is it really Christmas without a good helping of home made shortbread on the scene? These delectable lemon meltaway shortbreads are adorable and festive looking, coated in a thick layer of icing sugar. The flavour has been amped up with the fresh addiction of lemon juice and lemon zest, taking this melt in your mouth biscuit to heightened levels. They are great for gift giving, especially for that last minute Christmas cooking, and are a pretty addiction to any Christmas entertaining table. Forget Christmas, these babies are to be made all year round, they're that good!

LEMON MELTAWAYS (Adapted from My Baking Addiction)

3/4 cup butter, room temperature
1 cup icing sugar, divided
1 1/2 tbsp lemon zest (2-3 lemons depending on size)
3 tbsp fresh lemon juice
1 tbsp vanilla essence
1 3/4 cups + 2 tbsp plain flour
2 tbsp corn flour
pinch salt

Preheat the oven at 180C.
Cream together the butter and 1/3 cup of the icing sugar until light and fluffy. Add the zest, juice and vanilla, and beat until all the ingredients come together and are smooth.
Combine the flour, corn flour and salt in a small bowl. While beating the butter mixture, gradually add the flour mixture, about 1/4 cup at a time until well incorporated.
Divide the mixture in half, and roll each into 1 1/2 inch logs. wrap both in plastic wrap and place in the freezer for 1/2 an hour to harden.
Take the rolls from the freezer one at a time and slice with a sharp knife into 1/4 inch rounds. Place them on greased and lined biscuit trays. Bake for 13-14 minutes, or until the bottoms begin to turn golden. Leave to cool on the trays for 10 minutes before transferring to a cooling rack. When cool, use the remaining icing sugar in a bowl to coat the outside of each cookie.

NOTES: you can store these biscuits in an airtight container for up to one week.