Dry Creek Kitchen
Pastry Chef Lisa Kaufman

  • 2 Cups Butter, Softened
  • 2 Cups Powder Sugar, Divided
  • 3 1/2 Cup All Purpose Flour 
  • 1/2 Cup Cornstarch 
  • 2 Tb Lemon Zest
  • 1 Tb Lemon Extract 
  • 2 1/2 Tb Lemon Juice

Pre-heat the oven to 350°F. In large bowl, beat butter and 1 cup of powdered sugar with electric mixer on medium speed. Gradually add in flour, cornstarch, lemon zest and lemon extract. Mix until well blended.

Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet. Gently press the tops to flatten slightly.

Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely. While cookies are cooling, whisk together 1 cup powdered sugar and lemon juice in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken. Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on to harden. Once the icing has hardened, enjoy!