High Tea Lemon Cookies
Recipe: Sadie’s little Black Recipe Book
- Yield: 5 dozen 1x
Ingredients
Scale
- 2 cups butter, at room temperature
- 2/3 cup powdered sugar
- 1 teaspoon grated lemon zest
- 1/2 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1 1/2 cups cornstarch (this is not a typo)
- Lemon Glaze:
- 4 tablespoons butter, softened
- 3/4 teaspoon grated lemon zest (get zest from lemon before juicing)
- 1/4 to 1/3 cup lemon juice
- 2 1/2 cups powdered sugar
Instructions
- 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, placing cookies about an inch apart on an engrossed cookie sheet or split, as they do not spread much during baking. (Dough will be slightly sticky)
- Bake 12 to 15 minutes or until bottom edges are light brown. Cool on wire racks before frosting with the lemon glaze.
- For the Glaze:
- 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 the cookies have been cooling and drizzle generous amount of glaze over cookies.
- *Cookies are also delicious rolled in powdered sugar instead.
Notes
* For best results when using Lemons, choose the largest lemon you can find and roll it on the counter for about a minute before juicing, in order to get as much juice as possible.
*Zest only the yellow part of the lemon peel, the white portion is bitter.