High Tea Lemon Cookies

Submitted by Amanda Jean

"It's very important to use room temperature butter, not melted or softened. Cookies will become crumbly otherwise. Do not refrigerate this dough, it will become very difficult to work with."

 

• Ready In: 15mins
• Ingredients: 10
• Yields: 6 dozen cookies
• Serves: 30-40

ingredients

• 2 cups butter, room temperature
• 2⁄3 cup powdered sugar
• 1 teaspoon lemon zest
• 1⁄2 teaspoon vanilla extract
• 2 cups flour
• 1 1⁄2 cups cornstarch

• Frosting

• 1⁄3 cup butter, room temperature
• 1 teaspoon lemon zest
• 1⁄3 - 1⁄2 cup fresh lemon juice
• 4 cups powdered sugar

directions

1. Preheat oven to 350.
2. In a large bowl, beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla extract, beat well.
3. Add flour and cornstarch and mix well until thoroughly combined.
4. Using your hands, roll cookie dough into 1-inch balls. Place on an ungreased cookie sheet and bake for 15 minutes, until bottoms are light brown, remove and cool on wire cooling racks.
5. Once cool, spread lemon frosting onto cookies.
6. In a medium bowl combine butter, lemon zest, lemon juice and powdered sugar. Stir until well mixed. Additional lemon juice may be needed to get the frosting thin enough, then dip the cookie into the frosting.

Reviews

[suzalah]

These cookies are absolutely wonderful. They have a bite and mouth feel of delight. No one believes they are mostly corn starch, but it really works. They are a tad time consuming but once you taste them you will be willing to go the distance. I do not dip them in the frosting, as I have had crumble issues but a little knife works well. They are a truly wonderful bribe and I tell everyone it is a secret family recipe. Hum