2 cups all-purpose flour
¼ cup cornstarch
¼ tsp salt
1 cup unsalted butter, (2 sticks) softened
½ cup powdered sugar
½ tsp vanilla extract
1 tbsp lemon zest
For Icing:
1½ cups powdered sugar
2 tbsp fresh lemon juice
yellow food coloring, optional
yellow sanding sugar, optional
In a small bowl, sift together flour, cornstarch and salt and set aside.
In a large mixing bowl, beat butter and powdered sugar until light and fluffy. Mix in vanilla and lemon zest. Gradually mix in the dry ingredients until well blended.
Shape the dough into a flat disk. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out the dough to ¼-Inch thick. Cut the dough into desired shapes. Place the cookies 1-inch apart on ungreased cookie sheets or cookie sheets lined with parchment paper.
Bake for about 10 to 12 minutes until lightly browned on the bottom Don’t over bake. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool.
Icing:
Whisk together powdered sugar, lemon juice, and food coloring if using to create a thin glaze.
Spread the glaze on each cookie and sprinkle with yellow sanding sugar before the icing dries, if using.
Serve and enjoy.
:
:
