Baked goods: Experimental lemon tea cookies


So….. who would have imagined that a recipe could demand so much cornstarch? I have used cornstarch for good stuff like thickening sauce (thicker than ever!) or pie filling, but as an ingredient not unlike flour? I was a novice. This recipe called for a lot of the stuff, and since I have been lugging around two boxes of cornstarch for … quite some time, I figured this would be a good use. If it didn't turn out well, no big deal. In the end, it seemed fine. People seem to like the lemony goodness when it makes an appearance.

Lemon Tea Cookies
2 cups butter, room temperature
2/3 cup powdered sugar
1 teaspoon grated lemon zest (I used a bit more than this because I wanted extra zing)
1/2 teaspoon pure vanilla extract
2 cups flour
1 1/2 cups cornstarch (yes, that's a lot, isn't it?)
Lemon glaze/icing (recipe below)

Preheat oven to 350F. Beat butter until creamy. Add powdered sugar; mix until light and fluffy. Add lemon zest and vanilla; beat well. Add flour and cornstarch into butter mixture and mix until well combined.

Roll cookie dough into 1-inch balls right away (do not refrigerate dough). Place onto parchment-lined cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, remove from baking sheet, and cool on wire racks.

When cookies have cooled, spread glaze on cookies.

1/3 cup butter, room temperature
1 teaspoon grated lemon zest
1/3 to 1/2 cup freshly squeezed lemon juice
4 cups powdered sugar
Combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. You can use additional lemon juice to thin the glaze and achieve desired consistency.

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