Lemon Meltaways

Do you think if I post bright lemony recipes, spring will come early?  Probably not but it’s nice to dream.  The forecast is calling for -4 degrees tomorrow night, we have about 7 inches of snow on the ground and a cold front coming in.  I’m really not complaining  because we’ve all wished for a good snow this year.  

Now that we’ve had our snow – I’m ready for blooming dogwood trees, tiny tomato plants in the garden, asparagus peaking out from the frozen ground and I can’t wait to go camping and kayaking again!  It seems like it has been a long, long winter.    But who wants to talk about the cold when there are delicious, lemony, melt-in-your-mouth cookies to share?!?

INGREDIENTS

For the Cookie Dough:

• 14 tablespoons unsalted butter, room temperature
• ½ cup confectioners' sugar
• 1 tablespoon lemon zest (packed - about 2 lemons)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1½ cups unbleached all-purpose flour
• ¼ cup cornstarch or arrowroot
• ¼ teaspoon salt

For the Glaze:

• 1 cup confectioners' sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest for garnish if desired

INSTRUCTIONS

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add ½ cup of confectioners' sugar and beat until light and fluffy.
2. Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Gently blend on low until incorporated, scrapping down sides with a spatula as needed.
3. In a small mixing bowl combine the flour, cornstarch and salt. Whisk together.
4. Add the flour in four batches to the creamed butter and lemon mixture. Blend on medium low until each is incorporated.
5. Please Visit Lemon Meltaways for full instructions.