Wednesday, June 10, 2009

Lemon Drop Cookies

  • ¾ cup butter, softened
  • 1 cup powdered sugar
  • Zest from 2 lemons
  • 1 Tablespoon vanilla extract
  • 1 ¾ cups flour
  • 2 Tablespoons cornstarch
  • ¼ teaspoon salt
  • Extra powdered sugar for finished cookies

In a large mixing bowl, combine butter and powdered sugar. Cream with a mixer until light and fluffy. Add the lemon zest and vanilla. Mix to combine. In another bowl, sift together flour, cornstarch and salt. Slowly add dry ingredients to wet, mixing well to combine. Divide dough in half and using parchment paper, roll dough into 2 logs. Cover dough with plastic wrap and refrigerate at least 2 hours. Preheat oven to 350 degrees. Remove dough from refrigerator and slice in ¼ -inch slices. Place cookie slices on a cookie sheet about 2 inches apart lined with parchment paper. Bake for 11-13 minutes or until golden brown. Transfer to a cooling rack and cool for about 8 minutes. While cookies are still warm, sprinkle with powdered sugar or toss cookies in a re-sealable bag with powdered sugar. Makes about 2 dozen.