These simple, buttery cookies go great with just about any kind of tea. They’re delicate and just melt in your mouth. The fresh lemon juice and lemon zest gives it a little bit of a zip but the sugar keeps them sweet.
Lemon Tea Cookies
- Yield: about 2 dozen
Ingredients:
- 1 and a half sticks salted butter, soft
- 1/3 cup sugar (maybe 1/2 cup if you like them to be sweeter)
- juice from 1 lemon
- zest form 1 lemon
- 1/2 cup cornstarch
- 1 and 1/4 cups flour
Directions:
1) In a mixing bowl, cream butter and sugar. Slowly beat in flour and cornstarch until well combined. Beat in lemon juice and zest. Shape dough into a log that is 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 45 minutes. Be careful not to handle the dough too much.
2) Preheat oven to 350 degrees. Unwrap dough and slice, about 1/4 inch thick. Bake for 10 minutes, until edges are golden brown. Cool completely on a wire rack.