You'll use just a tad less than two sticks of butter to make these delicate little gems.
3/4 cup plus 2 Tbsp. butter, softened
1 1/2 cups powdered sugar, divided
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon table salt
How to Make It
Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy. Stir in zest and juice. Whisk together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Cover and chill 1 hour.
Preheat oven to 350°. Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop.
Bake at 350° for 13 minutes or until lightly browned around edges. Cool on baking sheets 5 minutes.
Toss together warm cookies and remaining 1 cup powdered sugar in a small bowl.
Pretty delicious, a little explosion of cookie, lemon, and powdered sugar in your mouth! It is basically a lemon Mexican wedding cookie. Make sure that you let the cookies cool completely before dusting with powdered sugar.
I will definitely have to double the recipe next time. These went to fast at my house! I also liked making these with my daughter. She always snitched little pieces of dough when I'm not looking so I like how with these, I didn't have to work about raw egg consumption!
The only problem I had with these is they are SO GOOD they don't last long, (next time I'll quadruple the recipe). The perfect chew and yummy, as yummy can be. I doubled up on the fresh lemon juice cuz I like a little bite in my bite. They are better than lemon squares, in my opinion!
Made these for a baby shower and they were the perfect little treat and displayed very nicely. Instead of "Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop." I just rolled into balls and they turned out nicely.
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