lemon meltaway cookies

How To Make lemon meltaway cookies

• 1

  In a bowl of an electric mixer, fitted with the whisk attachment, mix butter and 1/3 cup of confectioners' sugar on medium speed, until pale and fluffy. Add lemon zest, lemon juice and vanilla. Mix until fluffy.
• 2

  Whisk together, flour, cornstarch, and salt in a bowl. Add to butter mixer on low speed until just combined.
• 3

  Divide the dough in half. Place each half on a sheet of parchment paper. Roll in parchment to form a log 1-1/4 inches in diameter. Refrigerate logs until cold and firm, at least 1 hour.
• 4

  Preheat oven to 350 F. Remove parchment from logs; cut into 1/4 inch thick rounds. Space rounds 1 inch apart on baking sheet lined with parchment paper.
• 5

  Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks and cool slighly. While cookies are still warm toss with the remaining 2/3 cup confectioner's sugar. Store in air tight container at room temperature for 2 weeks.
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