So I got my new Farm Chicks Cookbook in the mail this afternoon and there is SO much goodness in there, but these caught my eye, maybe because I was sitting under my lemon tree reading the book.
They are SO SO good....melt in your mouth and topped with a lemony sweet frosting. YUM!
1 1/2 cups all -purpose flour
1/2 cup cornstarch
1/3 cup confectioner's sugar, sifted
1/8 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
Lemon Frosting (recipe below)
Make the dough: Whisk together the flour, cornstarch, confectioner's sugar, and salt in a medium-size bowl.
Cream the butter in a large bowl with an electric mixer on medium speed; add the lemon juice and zest, beating until combined. Add the flour mixture to the butter mixture and beat on low speed until well combined.
Shape the dough: Divide dough in half. Roll each half into a log approximately 1/2 by 8 inches.
Wrap in plastic wrap and refrigerate for 1 hour.
Bake the cookies: Heat the oven to 350 degrees. Cut each log into 1/4-inch slices; arrange on baking sheets, spacing about 1-inch apart. Bake until cookies are firm - 10 to 12 minutes. Transfer the cookies from the baking sheets to a wire rack to cool. Spread Lemon Frosting over each cookie.
LEMON FROSTING
Beat 1 cup sifted confectioner's sugar, 1/4 cup softened unsalted butter, and 2 teaspoons fresh lemon juice in a medium-size bowl with an electric mixer on medium-high speed until light and fluffy. Use immediately. Makes about 1/2 cup.
They are SO SO good....melt in your mouth and topped with a lemony sweet frosting. YUM!
LEMON TEA COOKIES
Credit: Farm Chicks Cookbook
Credit: Farm Chicks Cookbook
1 1/2 cups all -purpose flour
1/2 cup cornstarch
1/3 cup confectioner's sugar, sifted
1/8 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
Lemon Frosting (recipe below)
Make the dough: Whisk together the flour, cornstarch, confectioner's sugar, and salt in a medium-size bowl.
Cream the butter in a large bowl with an electric mixer on medium speed; add the lemon juice and zest, beating until combined. Add the flour mixture to the butter mixture and beat on low speed until well combined.
Shape the dough: Divide dough in half. Roll each half into a log approximately 1/2 by 8 inches.
Wrap in plastic wrap and refrigerate for 1 hour.
Bake the cookies: Heat the oven to 350 degrees. Cut each log into 1/4-inch slices; arrange on baking sheets, spacing about 1-inch apart. Bake until cookies are firm - 10 to 12 minutes. Transfer the cookies from the baking sheets to a wire rack to cool. Spread Lemon Frosting over each cookie.
LEMON FROSTING
Beat 1 cup sifted confectioner's sugar, 1/4 cup softened unsalted butter, and 2 teaspoons fresh lemon juice in a medium-size bowl with an electric mixer on medium-high speed until light and fluffy. Use immediately. Makes about 1/2 cup.
