Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 tbsp fresh lemon zest
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1/2 cup powdered sugar
  • 2 tbsp fresh lemon juice

Instructions:

  1. Cream the softened butter and sugar together until pale and fluffy.
  2. Stir in the lemon zest and vanilla extract, ensuring the zest is evenly distributed.
  3. Sift in the flour, cornstarch, and salt. Mix on low speed until the dough just comes together; avoid overmixing.
  4. Press the dough into a tight log approximately 2 inches in diameter using plastic wrap and place in the freezer for 30 minutes.
  5. Preheat oven to 325°F (160°C). Slice the chilled log into 1/4 inch thick rounds.
  6. Bake for 10-12 minutes, or until the edges are just barely pale golden.
  7. Whisk powdered sugar and lemon juice together until velvety. Once cookies have cooled for 5 minutes, dip tops into the glaze or drizzle over them.