"An exquisite shortbread cookie, a lemon lover's joy." This is how the cookbook describes the recipe, and I wholeheartedly agree. These have a very similar taste to lemon bars. But beware, you can't stop at just one!
Frosted Lemon Butter Cookies
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yields 2 1/2 dozen cookies
Cookie:
1 cup butter
1/2 cup powdered sugar
2/3 cup cornstarch
1 cup flour
Cream butter and sugar. Stir in cornstarch and flour. Drop by teaspoonfuls on a cookie sheet. Bake at 325 for 15 minutes. Cool.
(note: I flattened them a tiny bit with the bottom of the glass. These cookies do not spread as they cook)
Frosting:
1/4 cup butter, melted
2 Tbsp. lemon juice
Rind of one lemon, grated
2 1/2 - 3 cups powdered sugar
Combine frosting ingredients. Spread on cooled cookies.
(note: the frosting was VERY thick so I added more lemon juice to make it more spreadable. I also added a drop of yellow food coloring.)
