Lemon Meltaways

Do you think if I post bright lemony recipes, spring will come early?  Probably not but it’s nice to dream.  The forecast is calling for -4 degrees tomorrow night, we have about 7 inches of snow on the ground and a cold front coming in.  I’m really not complaining  because we’ve all wished for a good snow this year.  Now that we’ve had our snow – I’m ready for blooming dogwood trees, tiny tomato plants in the garden, asparagus peaking out from the frozen ground and I can’t wait to go camping and kayaking again!  It seems like it has been a long, long winter.    But who wants to talk about the cold when there are delicious, lemony, melt-in-your-mouth cookies to share?!?

Ingredients
For the cookie dough:
14 tablespoons unsalted butter, room temperature
1/2 cup powdered sugar
1 tablespoon lemon zest, packed - about 2 lemons
2 tablespoons fresh lemon juice, about 1 lemon
1 1/2 cups unbleached all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
For the lemon glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
1 teaspoon lemon zest for garnish if desired

Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 1/2 cup of powdered sugar and beat until light and fluffy.
Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Gently blend on low until incorporated, scrapping down sides with a spatula as needed.

Full instructions recipe visit:https://www.savingdessert.com

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