Italian Lemon Cookies

Instructions

1. In a medium bowl whisk together the flour, cornstarch, zest and salt.
2. In a large bowl, beat on medium speed the butter and sugar until fluffy, 3-5 minutes. Then add half the flour and the lemon juice and beat to combine. Add the remaining flour and with a wooden spoon or spatula combine to form a dough.
3. Transfer the dough to a large piece of parchment paper and roll the dough into a log approximately 1 1/2 inches (4cm) wide. Wrap the dough in the parchment paper and refrigerate for one hour.
4. Remove the dough from the fridge and cut into 1/2 inch (1.3 cm) slices. Place the slices on a large cookie sheet lined with parchment paper and refrigerate for 20 minutes.
5. Pre-heat oven to 320F (160C).
6. Bake the cookies for 5 minutes, then raise the oven temperature to 350F (180C) and continue to bake for 9-10 minutes until light gold in colour. Remove from the oven and let the cookies sit on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely.
7. The cookies can be either dusted with powdered sugar or spread with a lemon glaze.

Instructions

1. In a small bowl whisk together the lemon juice, powdered sugar and zest until smooth.