Delicious Lemon High Tea Cookies – Buttery, packed with lemon flavor, and melt-in-your-mouth delicious!
Servings: 30
INGREDIENTS
FOR THE COOKIES
- 1 1/4 cups flour
- 1/4 cup corn starch
- 1/4 teaspoon salt
- 8 tablespoons Challenge unsalted butter 1/2 cup or 1 stick, room temperature
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
GLAZE
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
INSTRUCTIONS
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In a small bowl, whisk together the flour, corn starch and salt, then set aside.
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In the bowl of an electric mixer, beat butter until smooth. Add powdered sugar, and beat until fully incorporated.
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Add lemon zest, then, while mixing, slowly add lemon juice.
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While mixing (on low), slowly add flour mixture and blend until all of the flour is fully incorporated.
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Stop mixing and scrape down the sides of the bowl, then cover and refrigerate dough 30 minutes to 1 hour.
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When the dough has chilled, use a 1 tablespoon sized scoop to scoop out dough, then roll dough into balls and place on a parchment paper lined, or Silpat lined baking sheet. Press down on the dough balls just a bit to flatten the tops. Place entire baking sheet (with cookie balls) in the fridge or freezer while the oven heats up.
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Bake in preheated oven at 350°F. for 11-13 minutes, or just until the edges of the cookies are golden brown.
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Cool just a bit on the baking sheet, then move cookies to a wire cooling rack.
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When cookies have been baked and cooled, make glaze.
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To make glaze, simply whisk together powdered sugar, lemon zest and 2 tablespoons lemon juice. Add a bit more lemon juice as needed to reach desired consistency.
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Dip cooled cookies into glaze, then return to wire cooling rack (with a baking sheet below to catch excess glaze) and allow glaze to set up before storing cookies.
NOTES
- This is a recipe that really requires fresh lemons for the best results. Feel free to substitute with juice and zest from Meyer lemons. I would not suggest substituting bottled lemon juice or dried zest.
- Do not chill dough more than 1 hour before rolling into balls or the dough will be too firm to work with.
- If you do not have a 1 tablespoon sized cookie scoop, use a 2 tablespoon sized scoop, then cut that dough in half before hand rolling into balls.
- I used Challenge brand butter, please feel free to use a high quality brand of your choice.
Source: glorioustreats.com