Lemon Meltaways
- For the Dough:
- 3 ounces low-protein all-purpose flour (2/3 cup; 85g), such as Gold Medal
- 1 1/8 ounces tapioca starch (1/4 cup; 30g)
- 1 ounce powdered sugar (shy 1/4 cup; 30g), preferably tapioca-based (most organic brands are tapioca-based)
- 1/8 ounce grated zest from 1 lemon (1 tablespoon; 4g)
- Pinch of kosher salt
- 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch dice
- To Finish:
- 2 ounces powdered sugar (1/2 cup; 55g)
- 1. To Make the Dough: In the bowl of a food processor, combine flour, tapioca starch, powdered sugar, lemon zest, and salt. Cover with a sheet of plastic wrap to contain the fine dust, close lid, and process until zest disappears. Add butter and pulse to form a smooth dough. With flour-dusted hands, roll dough into a 10-inch log about 1 inch thick. Wrap tightly in plastic and refrigerate until cold, about 4 hours or up to 1 week.
- 2. Baking the Cookies: Adjust oven rack to middle position and preheat to 350°F. Slice chilled dough into 1/4-inch rounds and arrange on parchment-lined half sheet pan, leaving about an inch between each cookie. Bake until firm and just barely golden around the edges, about 12 minutes.
- 3. To Finish: When they are cool enough to handle, but still slightly warm, gently flip the cookies upside down. Sift about 1 ounce of powdered sugar on top, then flip right side up and sift another 1 ounce on top. Once cool, enjoy with hot tea or as a garnish for ice cream and sorbet. Store leftovers at room temperature in an airtight container for up to 2 weeks.
