I have been making a lot of things with lemons lately. I think this is because lemons are so bright and yellow and the citrus gives them such a nice tang. It reminds me of Spring and maybe I am hoping it will encourage the weather to "Spring up" around here.
It might be working. It is currently raining, which is a big improvement over the snow we have been getting.
14 Tablespoons butter, softened This is 2 sticks, minus 2 Tablespoons or 3/4 cup plus 2 Tablespoons
1 3/4 cups powdered sugar, divided use
1 Tablespoon lemon zest I needed 2 big lemons
2 Tablespoons fresh lemon juice I used a little less than one lemon (do it after zesting)
1 1/2 cups flour
1/4 cup cornstarch
1/4 teaspoon salt
Preheat the oven to 350°.
Beat the softened butter with a stand mixer until creamy. I use a Kitchen Aid.
Add 1/2 cup powdered sugar and mix until light and fluffy. You will use the rest of the sugar after baking. Scrape down the bowl from time to time. This will take several minutes.
While the mixer is doing the work, place the flour, cornstarch and salt in a medium bowl and whisk together. Set aside.
Add the lemon zest and juice to the butter mixture. Stir until incorporated. Add the flour a cup or so at a time until just blended. You don't want to beat all the light and fluffy out of it.
If the dough is too sticky, you can cover it and chill for an hour or so. It is still cold here, so I went right to scooping. Use a small (1 inch) cookie scoop and place on parchment or Silpat silicone baking sheets.
Bake for 13 minutes. or until the edges just start to brown. Cool for a few minutes before moving to a cooling rack.
Place 1 cup of the powdered sugar in a medium bowl and add a few of the warm cookies. Toss gently until they are covered in sugar. Set aside.
When the cookies are completely cooled, roll them in the sugar one more time. You may use a bit more than one cup for this. They may be a bit sticky and this gives an additional coating. Store in a covered container.
Serve with a cup of tea.
And a pretty cup and saucer.