Lemon Tea Cookies. My mom makes these at Christmas time and
they are super addicting. Light but sweet and tangy.
Lemon Tea Cookies:
for the cookies:
- ¾ cup (1 1/2 sticks) unsalted butter
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 ¼ cup flour
- ½ cup cornstarch
- 1/3 cup confectioners’ sugar
for the frosting:
- ¾ cup confectioners’ sugar, sifted
- ¼ cup unsalted cold butter, cut into 1/2 inch cubes
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
for the cookies:
- Cream butter, lemon zest and juice until fluffy. In separate bowl, sift dry ingredients and mix into butter on low speed.
- Divide in half. Shape each half into an 8×1 inch log and roll in plastic wrap. Refrigerate for 2 hours.
- Cut into ¼ inch rounds. Bake at 350 F for 12 minutes. Cool and frost.
for the frosting:
- On low speed, mix the cold butter with electric mixer (use paddle attachment for a stand mixer) until smooth. Slowly add confectioners’ sugar until blended. Beat in the lemon zest and juice.
Adopted from: www.mymadisonbistro.com