Lemon Tea Cookies

These dainty little cookies melt in your mouth!

Makes about 80 bite sized cookies.


1 1/2 cups all-purpose flour

1/2 cup cornstarch

1/3 cup confectioners’ sugar

1/8 teaspoon salt

3/4 cup unsalted butter, softened

2 tablespoons fresh lemon juice

2 teaspoons grated lemon zest

For the frosting:

1 cup confectioners’ sugar, sifted

1/4 cup unsalted butter, softened

2 teaspoons fresh lemon juice

First, whisk together the flour, cornstarch,  1/3 cup confectioners’ sugar, and salt. Set aside.

With an electric mixer, cream the butter; add the 2 tablespoons lemon juice and lemon zest and beat until combined.

Add the flour mixture to the butter mixture and beat on low speed until well combined.

Divide the dough in half.

Roll each half into a 12 by 1 inch log.

Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees F.

Cut each log into 1/4 inch slices and arrange them on an ungreased baking sheet.

Bake until the cookies are firm; 10-12 minutes.

Transfer the cookies to a wire rack to cool.

Meanwhile, make the frosting.

With an electric mixer, beat together the 1 cup confectioners’ sugar, 1/4 cup butter, and 2 teaspoons lemon juice until it reaches the consistency that you want.

Spread the frosting on the cookies.


Printable Version with Adobe

Printable Version with Microsoft Word


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