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The cake was better than I remembered. It was moist, a tight crumb and wonderfully delicious. I toasted the walnuts which enhanced the flavor. My family liked it, but some preferred the banana cake I made a few weeks ago, perhaps because I added chocolate chips. Although this cake was made on Monday, by late Tuesday afternoon only a small piece remained. I also felt like changing up my weekly cookie baking. My rotation of flavors has been oatmeal chocolate chip, chocolate chip or gingersnap. However, with the weather turning warmer, Lemon Meltaways sounded like the perfect warm weather cookie. The cookies are a tender cookie with a not too sweet, lemon buttercream frosting. For the cookies you’ll need flour, unsalted butter, cornstarch, powdered sugar, lemon juice and lemon zest. The frosting consists of powdered sugar, unsalted butter, lemon juice and lemon zest. I was quite intrigued by the addition of cornstarch to the mix. It seems that the cornstarch reacts with the protein in the flour to make a tender baked good. Once the dough for the cookies is made, it is formed into a log which must be refrigerated for one to two hours to firm up. The cookies are sliced ¼” thick and baked for just 8 to 12 minutes. Once cooled, the lemon frosting is spread over the tops. I really liked these cookies. They were delicate and refreshing. I could enjoy nibbling on these with a glass of iced tea this summer. Walnut Cake Recipe of Connie Salvatoriello 1-1/2 cups sifted flour 3/4 cup sugar 1/4 cup butter 1/8 teaspoon salt 2 teaspoons baking soda 1/2 teaspoon vanilla 1 large egg 1/2 cup chopped walnuts 1/2 cup milk Using a hand mixer, cream butter and sugar together. Add other ingredients and mix well. Grease and flour 8 1/2" x 4 1/2" x 2 3/4" high loaf pan. Bake at 350° approximately 1 hour or until a toothpick inserted in the center comes out clean
Lemon Meltaways © 1999 Land O'Lakes Inc. Preparation Time: 45 Minutes Chilling Time: 1 hour Baking Time: 8 minutes Cooling Time: 15 minutes Cookies 1-1/4 cups all-purpose flour 3/4 cup unsalted butter, softened 1/2 cup cornstarch 1/3 cup powdered sugar 1 tablespoon lemon juice 1 teaspoon grated lemon peel Frosting 3/4 cup powdered sugar 1/4 cup unsalted butter, softened 1 teaspoon fresh lemon juice 1 teaspoon grated lemon peel In a large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). Divide dough in half. Shape each half into 8 x 1-inch roll. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours). Heat oven to 350°. With a sharp knife, cut each roll into 1/4" slices. Place 2 inches apart on cookie sheets. Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely. In a small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy, 1 to 2 minutes. Frost cooled cookies. Yield: 4 dozen 
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