These are the best lemon cookies in the known universe. Light, melting, perfect on a hot summer day with iced tea/coffee/lemonade or placed in a cellophane bag for gifting.
Servings: 32 cookiesPrep Time: 10 minutes Cook Time: 8-10 minutes
3/4 cup room temperature butter
1/3 cup corn starch
1/2 cup powdered sugar
1-1/4 cup flour
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
Cream butter, powdered sugar and cornstarch until well mixed. Mix salt with flour and stir into butter/sugar mixture. Add lemon juice and zest. Mix well. If dough is too stiff, add additional lemon juice a little at a time. Divide dough in half, roll into 8″x1″ logs and wrap in waxed paper. Chill for 30 minutes. Preheat oven to 325 degrees. Slice dough about 1/4″ thick and place on parchment-lined baking sheet. Bake 8-10 minutes or until starting to turn golden.
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