Very easy and very tasty lemon cookies. They are flaky and intensive lemon-y. The pastry is kind of shortbread but more flaky because of added corn starch. Lemon juice and zest is inside and second dose outside in lemon icing so we get really lemon-y treat. Enjoy!
about 30 cookies
- ¾ cup + 2 tablespoons softened butter
- ½ cup icing sugar
- pinch of salt
- 1 cup all purpose flour
- ½ cup corn starch
- zest and juice of 1 lemon
- 1 cup icing sugar
- 2 tablespoons lemon juice
- zest of 1 lemon
In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in lemon juice and zest, mix together. Gradually add both flours and salt still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The dough is more sticky than usual so it can form not regular ball. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for about 30 minutes to get more pliable pastry. Remove dough from the fridge and divide in half. Roll each part on a floured surface with your hands to shape a log about 2.5 inch in diameter. Wrap regular shaped rolls in a cling film (separately) and place in the fridge for 2 hours or overnight.
Once the rolls are cooled become to be stiff and easy to cut. Slice each into 3/8 inch wide slices. Place cookies onto a cookie tray lined with parchment paper. Do not keep them very tight because they will slightly rise in the oven. Place in the fridge for 30 minutes.
Preheat oven to 320°F. Bake cookies for 5-6 minutes then increase the temperature to 350°F and bake for further 10 minutes until light golden in colour with slightly darker edges. Cool on a wire rack.
Make icing: mix all ingredients until smooth, thick but still liquid mixture. Pour 1 teaspoon over each cookie and place on a wire rack until icing is set.