You may be tired of seeing all of the lemon recipes or recipes that call for lemon juice or lemon zest, but I have fallen in love, and if you follow my blog, then you'll just have to suffer through my lemon addiction. This little gem of a recipe for Lemon Tea Cookies that I found on Pinterest is just the latest installment in my lemon infatuation. These are not a super sweet cookie, and the lemon flavor is very subtle. They were quite tasty, in fact. I did make about double the icing, because that's just how I roll.
3/4 cup (1 1/2 sticks) unsalted butter
1 tsp lemon zest
1 Tbsp lemon juice
1 1/4 cup flour
1/2 cup cornstarch
1/3 cup confectioners’ sugar
Cream butter, lemon zest and juice until fluffy.
In separate bowl, sift dry ingredients and mix into butter on low speed.
Divide dough in half. Shape each half into an 8×1 inch log and roll in plastic wrap. Refrigerate for 2 hours.
Cut into 1/4-inch rounds.
Bake at 350 F for 12 minutes.
Cool and frost.
1 1/2 cup confectioners’ sugar, sifted
1/2 cup unsalted cold butter, cut into 1/2 inch cubes
2 tsp lemon zest
1 1/2 tsp lemon juice
1/2 cup unsalted cold butter, cut into 1/2 inch cubes
2 tsp lemon zest
1 1/2 tsp lemon juice
1/2 tsp almond extract
On low speed, mix the cold butter with electric mixer (use paddle attachment for a stand mixer) until smooth. Slowly add confectioners’ sugar until blended. Beat in the lemon zest and juice.
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