Simple Lemon Cookies (Blog)

I'd like to share one of my favorite cookie recipes today. These small, tangy, melt-in-your-mouth cookies are a nice change of pace this time of year.

The recipe is adapted from "Million-Dollar Cookies" in the out-of-print Best of Byerly's Cookbook.

A few notes: yes, it's a lot of cornstarch! That's what makes them melt in your mouth. Fresh lemon zest and juice is definitely important here. The cookies will be pale and not look quite set after 10 minutes, but they're probably done, they set up quite a bit as they cool. Enjoy!

Lemondrop Cookies

1 c. butter, softened (I use Earth Balance Buttery Sticks, you can use either)
1/2 c. powdered sugar
3/4 c. cornstarch
1 c. all purpose flour
1 tsp. fine lemon zest

Beat butter and powdered sugar at high speed until smooth and fluffy. Add cornstarch, flour and lemon zest. Chill one hour.

Preheat oven to 350 degrees Fahrenheit. Form dough into small balls, about one inch across, and place on cookie sheets lined with parchment or silicone baking mats. Bake for 10 minutes.

Cool cookies completely, and dip tops in glaze. Place on a wire rack over a cookie sheet to set and catch drips.

Glaze:

2 tbsp. butter
1 c. powdered sugar
Juice of between half to 1 whole lemon and zest left from lemon after making the cookies

Melt butter. Place in small bowl and sift in powdered sugar. Add lemon zest and juice of 1/2 lemon, stir well. Add more juice as needed to achieve a glaze that pours from a spoon but isn't so liquid that it will run off of cookies.