These delicate, buttery cookies with melt in your mouth. With just enough lemon to make them bright and citrusy, they’re a welcome addition to any tea party. If you like your lemon super strong, feel free to add an additional ½ teaspoon of pure lemon extract.
To make these in the classic “snowball” shape, instead of rolling the dough into a log, roll teaspoons of dough into balls and refrigerate them at least an hour before baking. Roll cooled cookies in confectioners’ sugar instead of dusting them.
Recipe Yield: 48 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
- 8 oz. unsalted butter
- 1/4 teaspoon salt
- Grated zest of 1 large lemon
- 3/4 cup confectioners’ sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- Additional confectioners’ sugar for dusting
- Preheat oven to 350 F.
- In the bowl of a stand mixer, cream together the butter, salt, and lemon zest. When butter is pale and fluffy, stop mixer and sift in the confectioners’ sugar. Beat till combined, then sift in the flour and the cornstarch. Mix on medium speed until thoroughly combined.
- Place dough on a piece of waxed paper or parchment, divide in half, and roll each piece into a cylinder about 1 ½ inches in diameter. Wrap tightly and chill for at least an hour.
- To bake, line cookie sheets with parchment paper. Slice cookie dough into ¼” coins and place on baking sheet, about an inch apart. These cookies expand a bit but do not spread, so 1” between them is fine.
- Bake the cookies at 350 degrees F for about 15 minutes, until the bottoms are golden and the tops feel set and look dry. (The tops will not brown.)
- Remove cookies from oven and let cool on baking sheets for a few minutes. Dust a lined, cool baking sheet with a layer of confectioners’ sugar. Place cooled cookies on sugar-dusted sheet and dust with additional sugar to cover. Store in a tightly sealed container at room temperature for up to a week, or freeze for longer storage.