Thursday, July 9, 2009
Lemon Meltaway Cookies
1 1/4 cups all-purpose flour
3/4 cup unsalted Butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
freshly grated zest of one lemon
3/4 cup powdered sugar
1/4 cup unsalted Butter, softened
1 teaspoon freshly grated lemon peel
1 teaspoon lemon juice
(I also added a few drops of yellow food coloring)
Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
If the dough is dry and crumbly after beating, add more lemon juice, adding 1 teaspoon at a time until dough forms.
Divide dough in half. Shape each half into 8x1-inch log. Wrap each in plastic food wrap. Refrigerate until firm (1 to 2 hours).
Heat oven to 350°F. Cut each log into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheet. Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely.
Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies.