| Butter, room temperature | 14 tablespoons | |
| Powdered Sugar | 1/2 cup | |
| Lemon Zest | 1 Tbsp | |
| Lemon Juice | 2 Tbsp | |
| Flour | 1.5 cups | |
| Cornstarch | 1/4 cup | |
| Salt | 1/4 tsp | |
| Coconut | 1/4 cup, optional |
Beat butter on medium speed until creamy. Add ½ cup of powdered sugar and beat until light and fluffy.
Add lemon zest and juice. Gently blend on low until just incorporated.
In a separate bowl, combine flour, cornstarch and salt. Add the dry ingredients to the creamed mixture in three to four batches, mixing on low.
Cover and store cookie dough in the refrigerator for at least an hour.
Preheat oven to 350°F.
Line a baking sheet with parchment paper or a silicone sheet for easy cleanup. Roll dough into 1-inch balls and flatten in the palm of your hands or with the bottom of a floured glass.
Bake for 11-13 minutes or until lightly browned around the edges.
Let cool on wire rack.
Notes:
These cookies work well with a glaze on top, and lend well to experimentation. Keeping in mind that this is a delicate cookie unless kept chilled, try adding extras such as crushed almonds or shaved coconut to the dough.
This recipe was based on the Lemon Meltaways recipe at Saving Room for Dessert.
View the recipe at Saving Room For Dessert
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