Delicious lemon cookies with a tangy lemon glaze. Makes 6 dozen. And, yes the amount of cornstarch is correct.
2 cups butter, room temperature
2/3 cup powdered (confectioner's) sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch
Preheat oven to 350°F. In a large bowl, beat butter until creamy looking. Add powdered sugar, mix until light and fluffy. Add lemon zest and vanilla, beat well. Add flour and cornstarch into butter mixture and mix until well combined. Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake for 15 minutes or until bottoms are lightly browned. Remove from oven, carefully remove from baking sheets and cool on a wire rack. When warm, these cookies are delicate. When cooled, spread the glaze on top.
Lemon Glaze
This recipe makes enough for a double batch of cookies.
1/3 cup butter, room temperature
4 cups confectioner's sugar
1 teaspoon lemon zest
1/3 to 1/2 cup fresh lemon juice
In a medium bowl, mix together all the ingredients until smooth and of a good spreading consistency. Add more lemon juice to thin the glaze and more sugar to thicken it.
2 cups butter, room temperature
2/3 cup powdered (confectioner's) sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch
Preheat oven to 350°F. In a large bowl, beat butter until creamy looking. Add powdered sugar, mix until light and fluffy. Add lemon zest and vanilla, beat well. Add flour and cornstarch into butter mixture and mix until well combined. Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake for 15 minutes or until bottoms are lightly browned. Remove from oven, carefully remove from baking sheets and cool on a wire rack. When warm, these cookies are delicate. When cooled, spread the glaze on top.
Lemon Glaze
This recipe makes enough for a double batch of cookies.
1/3 cup butter, room temperature
4 cups confectioner's sugar
1 teaspoon lemon zest
1/3 to 1/2 cup fresh lemon juice
In a medium bowl, mix together all the ingredients until smooth and of a good spreading consistency. Add more lemon juice to thin the glaze and more sugar to thicken it.
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