There’s something so innocent about these cookies. They seem to harken back to a time gone by. Simple ingredients, real butter and an ice box “time out” makes me feel like I’m baking something similar to what my grandmothers might have made. And the taste…these little delights dissipate on your tongue leaving behind a coat of lemony-sweetness. They remind me of those old Country Time Lemonade commercials of children running through a field in the summer time and swinging on tires hanging from a huge tree branch. Love it!
3/4 cup unsalted butter, at room temp
1 teaspoon lemon zest
1 tablespoon lemon juice
1 & 1/4 cup flour
1/2 cup cornstarch
1/3 cup powdered sugar
Cream butter, lemon zest and juice until fluffy. In separate bowl, sift dry ingredients and mix into butter on low speed. Divide in half. Shape each half into a 10 x 1 inch log. They will be about the size of a quarter when cut and baked…I wanted them to be small and dainty. Roll in plastic wrap. Refrigerate for 2 hours (or stick them in the freezer for 20 minutes.) Cut into 1/4 inch rounds. Bake at 350 degrees for 12 minutes or until edges are just turning golden. Cool and frost.
I made an almond citrus glaze to drizzle over them. You could also just dust them with powdered sugar.
1 & 1/2 cups powdered sugar
2 Tablespoons lemon juice
1 teaspoon vanilla
1/2 teaspoon almond extract
Combine and stir well. If the mixture is too thick add water or milk. If it’s to runny, add a little more powdered sugar. Drizzle over cookies.