Lemon-Butter Cookies

Lemon-Butter Cookies

Makes 24 cookies

Ingredients

• 2 cups all-purpose flour
• 1 cup powdered/confectioner’s sugar
• 1/2 cup cornstarch
• 1 cup softened butter
• 1 eggyolk
• juice of 1 lemon
• zest of 1 lemon

Instructions

1. Preheat oven to 350’F. In a large bowl, sift together; flour, confectioner’s sugar and cornstarch.
2. Using a spatula, fold in softened butter into the flour mixture.
3. Add lemon juice, lemon zest and egg yolk and continue to gently stir all ingredients until mixture resembles a soft and thick batter.
4. Line cookie sheets with baking parchment. Using a small ice cream scooper, scoop cookie batter 2 inches apart onto the lined cookie sheets.
5. Bake cookies for 12-15 minutes or until edges begin to brown.
6. Transfer cookies to wire racks to cool.

To store: Place cookies in layers separated by waxed or parchment paper in an airtight container. Store at room temperature for 3 days. Or can be frozen for up to 3 months.

Content and Image by Jeannie Maristela-Gust