Description
These cookies were made by a lady in a cookie exchange years ago and they’ve been a holiday favorite ever since. They’re the first to go on the entire cookie tray! They are amazing. I’d eat them year-round if they didn’t require a little extra prep time with the fresh lemon!
Ingredients
- 1 ½ cups butter, softened
- 6 tablespoons white sugar
- 1 cup cornstarch
- 2 ½ cups all-purpose flour
- 6 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
- 2 cups powdered sugar
- 1 cup butter, softened
- 2 teaspoons grated lemon peel
- 2 tablespoons fresh lemon juice
- 3 drops yellow food coloring, or as desired (Optional)
Instructions
- Combine butter and sugar for cookies in a large bowl; beat with an electric mixer until fluffy. Mix in cornstarch. Add flour
- lemon juice
- and lemon peel; beat on low speed until a soft dough forms. Shape dough into a 2-inch diameter log. Wrap in waxed paper and chill in the refrigerator until firm
- 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from refrigerator and cut into 1/4-inch slices. Place cookies on an ungreased cookie sheet.
- Bake in the preheated oven until firm
- about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool
- 8 to 10 minutes more. Repeat with remaining dough.
- While cookies are baking
- combine powdered sugar
- butter
- lemon peel
- lemon juice
- and food coloring for frosting in a large bowl; beat with an electric mixer until smooth. Spread frosting onto cooled cookies. Let frosting dry completely before storing.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 36