Lemon Tea Cookies

By trf0ster

Ingredients

• For the cookies:
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 1/4 cup flour
• 1/2 cup cornstarch
• 1/3 cup confectioners’ sugar
• For the frosting:
• 3/4 cup confectioners’ sugar, sifted
• 1/4 cup unsalted cold butter, cut into 1/2 inch cubes
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice

Details

Servings 1
Adapted from mymadisonbistro.com

Preparation

Step 1

For the cookies:

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 an 8×1 inch log and roll in plastic wrap. Refrigerate for 2 hours.

Cut into ¼ inch rounds. Bake at 350 F for 12 minutes. Cool and frost.

For the frosting:

On low speed, mix the cold butter with electric mixer (use paddle attachment for a stand mixer) until smooth. Slowly add confectioners’ sugar until blended. Beat in the lemon zest and juice.