Friday, August 3, 2012
Recipe adapted from Martha Stewart
3/4 cup unsalted butter, at room temperature
1 cup powdered sugar, divided
Zest of 2 lemons
2 T fresh lemon juice
1 T vanilla
2 cups flour
2 T cornstarch
1/4 tsp salt
Put butter and 1/3 cup powdered sugar in a large mixing bowl and beat on medium speed until pale and fluffy, about 2 minutes. Add lemon zest and juice and vanilla and mix until fluffy, about 1 minutes. In a separate bowl combine flour, cornstarch, and salt. Add to butter mixture and mix on low speed just until combined.
Divide dough in half. Place each half on an 8x12-inch piece of parchment or wax paper. Roll dough to form a log 1 1/4-inches in diameter. Wrap up in parchment or wax paper and refrigerate until cold and firm, at least one hour.
Preheat oven to 350F. Remove cookie dough from fridge and slice into 1/4-inch-thick rounds. Place rounds 1 inch apart on baking sheets. Bake cookies until barely golden, about 13 minutes. Transfer cookies to wire racks to cool slightly, just for about 8 minutes. Meanwhile, place remaining 2/3 cup powdered sugar in a resealable plastic bag. Toss warm cookies gently in bag with powdered sugar until coated.
Makes about 4 dozen cookies.