January lasted a full year, February flew past in a blink, and here we are in March. March which seems like it should be exciting and I suppose, in a way it is because the temps are creeping up ever so slightly. Yet this morning I woke up to snow flurries on my weather app and I’m past ready to say, “Boy, bye” to all of that mess. No matter how much I will it to be, it’s simply not time yet for spring peas, asparagus, rhubarb, or strawberries. For now, these little lemon meltaway cookies will have to be my dose of culinary sunshine until the real thing shows up for good.

To be quite honest, I was inspired to make these by the Girl Scout cookie Savannah Smiles. They weren’t around in the old days when I was peddling the cookies myself, and I doubt 8-year old me would have been down for a lemon cookie anyway. Now though, I have to say that they are pretty darn good, second only to Samoas (of course). I wanted to find a way to enjoy them all year long and I’m so glad to have this recipe.

Not only are these simple, they are fun to make. I find slice and bake cookies so satisfying to make, and these have the added enjoyment of coating them in powdered sugar. The resulting cookies are sweet tart little bites with a perfect buttery crumb that melts in your mouth, hence the name.

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