Spring is on its way and that means we can start pulling out our citrus recipes! I am a huge fan of citrus. In food form and scent form, so this recipe was right up my alley. As a kid my mother would buy a box of powdered lemon cookies that I absolutely adored. I'm not sure they make them anymore, I haven't seen them in years, so when I found this recipe in my Southern Living magazine I knew I had to make them! These cookies are extra zesty and soft, not crunchy. They should be stored in an air tight container and the recipe yields about two dozen small cookies.
- 3/4 cup plus 2 Tbsp. butter, softened
- 1 1/2 cups powdered sugar, divided
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon table salt
- 1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy. Stir in zest and juice. Whisk together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Cover and chill 1 hour.
- 2. Preheat oven to 350°. Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop.
- 3. Bake at 350° for 13 minutes or until lightly browned around edges. Cool on baking sheets 5 minutes.
- 4. Toss together warm cookies and remaining 1 cup powdered sugar in a small bowl.
Recipe adapted from Southern Living