Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, use an electric mixer to cream together the softened butter and ¾ cup of powdered sugar until light and fluffy, about 2-3 minutes.

Mix in the vanilla extract and the zest of the Meyer lemon until well combined.

In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.

Using a spoon or cookie scoop, drop small mounds (about 1 tablespoon each) onto the prepared baking sheet, spacing them a couple of inches apart.

Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake!

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. While they’re still warm, dust generously with powdered sugar.

These meltaways are best served warm or at room temperature.