Ingredients
The following ingredients have 48 Servings
- 1 3/4 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon coarse salt
- 1 1/2 sticks unsalted butter (at room temperature)
- 1 cup confectioners' sugar
- Finely grated zest from 2 lemons (preferably organic)
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
Instruction
- Whisk together the flour, cornstarch, and salt in a bowl. In a separate bowl with an electric mixer on medium-high, beat the butter and 1/3 cup confectioners’ sugar until light and fluffy. Add the lemon zest and juice and vanilla and mix until fluffy. Reduce the speed to low, add the flour mixture, and mix just until combined. The dough may be quite crumbly, but that’s okay. Simply press the dough crumbles together.
- Divide the dough in half and shape each portion into a log about 1 1/4 inches in diameter. (To do this with ease, place each portion of dough on an 8-by-12-inch sheet of parchment paper and then roll to form a log 1 1/4 inches in diameter, pressing a ruler along the long edge of the parchment at each turn.) Place the log of dough in a resealable plastic bag or wrap it tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
- Preheat the oven to 350°F (176°C). Cut each log into 1/4-inch-thick rounds, no thicker. Place the rounds on parchment-lined baking sheets, spacing them about 1 inch apart. Bake the cookies until pale golden, 15 to 18 minutes, rotating the sheets once halfway through. Transfer the cookies to wire racks to cool slightly.
- When the cookies are no longer hot but still warm, gently toss a few of them at a time with the remaining 2/3 cup confectioners’ sugar in a resealable plastic bag or a brown paper bag. (Mind you, the cookies are delicate. Use caution.) Place the wire racks over newspaper, return the cookies to the racks, and cool completely. (The cookies can be refrigerated in an airtight container for up to 2 weeks.)
