Buttery, with a delicious citrus flavor, these cookies melt in your mouth.
Keyword: lemon cookie, meyer lemon recipe
Author: Caroline's Cooking
1/4cupplus 1tbsp all purpose flour45g plain flour (I also made them with wholewheat pastry flour which comes out a little darker but still tastes great)
1/2tbspMeyer lemon zest(approx 1/2 a Meyer lemon)
1/2tbspMeyer lemon juice
2tbspconfectioners sugaricing sugar
1tspMeyer lemon juice plus a few gratings of zest
Cream together the butter and sugar so they are well combined but not overly soft.
Add the rest of the cookie ingredients (flour, corn starch, Meyer lemon zest and juice) and mix. You may need to press it together by hand to get it to stick, but also try not to over work the dough. Press it into a small log, wrap with cling wrap/film and chill for approx 20 minutes.
Preheat the oven to 350F/175C and line a baking sheet/tray with parchment or a cookie sheet.
Remove the dough from the fridge ad carefully cut into slices and lay them on the lined baking sheet, with a bit of space between them.
Bake for approx 15 minutes until they are just starting to brown a little around the edge. Remove from the oven ad allow to cool completely before moving or glazing.
For the gaze, blend together the sugar, juice and zest. Either spread a little in the middle of each cookie, as I have, or you could pipe over them too. Store in an airtight container.