These light cookies will melt in your mouth. They're sure to be a hit wherever you serve them. —Virginia Dillard, Whitmire, South Carolina
Ingredients
- 3/4 cup butter, softened
- 1/3 cup confectioners' sugar
- 2 teaspoons lemon juice
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon grated lemon zest
- lemon frosting:
- 1/4 cup butter, softened
- 1 cup confectioners' sugar
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon zest
- GARNISH:
- Additional grated lemon zest, optional
Directions
- In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in lemon juice. Combine flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well.
- Shape into a 1-1/2-in.-diameter roll; securely wrap in waxed paper. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets.
- Bake at 350° until edges are golden brown, 10-12 minutes. Gently remove to wire racks to cool completely.
- For frosting, in a small bowl, beat butter until fluffy. Add confectioners’ sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.
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