Ingredients
Cookies
2 cups butter (room temperature)
2/3 cup powdered sugar
1 teaspoon grated lemon zest
½ teaspoon vanilla
1 ¾ cups flour
1 ½ cups cornstarch
Glaze
4 tablespoons butter
¾ teaspoon grated lemon zest (get zest from lemon before
juicing)
¼ to 1/3 cup lemon juice*
2 ½ cups powdered sugar
Directions
Cookies
Preheat oven
to 350 degrees. Beat butter until creamy. Add powdered sugar and mix until
light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and
cornstarch and beat until well combined. Do NOT refrigerate.
Roll by
hand into 1-inch balls or use a well-packed scoop. Place cookies about an inch
apart as they do not spread much while baking.
Bake 14-15
minutes on ungreased cookie sheets until bottom edges are light brown. Cool on
wire racks before frosting with lemon glaze.
Makes
about 5 dozen small cookies.
In a
medium bowl combine butter, zest, juice and sugar. Stir until well mixed. Place
a piece of wax paper beneath the wire racks where cookies have been cooling and
drizzle glaze over cookies.
No comments:
Post a Comment