January 20, 2012

Lemon Cookies

These cookies are wonderfully tart cookies that crumble in your mouth. They are a little bit putzy, but they are worth the effort
Lemon Lover's Cookies
3/4 cup butter, softened
3 Tbsp. sugar
2 tsp. lemon juice
1 1/4 cups flour
1/2 cup cornstarch
1 tsp. lemon zest
1/4 cup butter, softened
1 cup powdered sugar
2 tsp. lemon juice
1 tsp. lemon zest

In a small bowl, cream butter and sugar together until light and fluffy. Beat in lemon juice. Combine the flour, cornstarch and lemon peel together, and gradually add to the creamed mixture.

Shape dough into 1 1/2-inch roll, wrap in plastic wrap. Refrigerate 1 hour or until firm. Preheat oven to 350ºF. Unwrap dough, and cut into 1/4-inch slices. Place 2 inches apart on an ungreased baking sheet. Bake cookies 8 to 10 minutes or until edges are golden brown. Cool completely on pans on wire racks.

In a small bowl, beat butter until fluffy. Add the powdered sugar, lemon juice and lemon zest. Beat until smooth. Spread over cooled cookies. Sprinkle with additional lemon zest if desired for garnish. Let stand until set. Store in an airtight container. Makes approximately 3 dozen cookies.

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