Lemon Corn Flour Meltaway Cookies

Our General Store Manager, Ginger, shared this recipe with us. Corn flour gives them a nice texture and flavor that pairs very well with the addition of lemon. It makes a great shortbread cookie and with the addition of chopped pecans, they did not last long. These are the Miller’s favorite cookie!

Lemon Corn Flour Meltaway Cookies

Prep time: 20 minutes

Chill time: minimum of 2 hours

Bake time: 11 – 14 minutes

Makes approximately 5 dozen cookies


1 1/3 cups Old Mill White Unbleached Flour

1/2 cup Old Mill Yellow Corn Flour

4 tablespoons cornstarch

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

2/3 cup confectioners’ sugar

1 teaspoon vanilla

2 teaspoons grated lemon zest (from 1 large or 2 small lemons)


Place the flour, corn flour, cornstarch, and salt in a mixing bowl and stir to combine. Set aside

Cut the butter into tablespoons and place in a large bowl. Add the confectioners’ sugar, vanilla, and lemon zest. Blend on low speed until creamy. Add the flour mixture and blend on low until smooth.

Turn half of the batter out onto a long sheet of waxed or parchment paper and roll into a 1 1/2-inch-thick log. Repeat with the remaining half of the dough and chill at least 2 hours.

Preheat the oven to 350 degrees. Remove the logs of dough from the fridge, and cut into 1/4 inch slices. Place about 12 to a baking sheet, and bak until the edges just turn golden brown, about 11-14 minutes.

Makes about 5 dozen cookies.

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email
2019 Old Mill Events

Old Mill Square Holiday Open House
Nov. 9, 2019

Breakfast or Brunch with Santa
Dec 7, 2019

Loading cart ⌛️ ...
Scroll to Top

What Are You Looking For?

Never miss a recipe!

And, also get our news and updates delivered to your inbox!