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  • Marguerite DiCarlo

    LEMON-BUTTER COOKIES These lemony and buttery cookies are light and luxuriously melts in the mouth because of cornstarch. I find these absolutely delightful munched and chased with a cup of tea, or made into a cookie sherbet sandwich for a cool summer sweet snack. :) Ingredients: 2 cups all-purpose flour 1 cup powdered/confectioner’s sugar 1/2 cup cornstarch 1 cup softened butter 1 eggyolk juice of 1 lemon zest of 1 lemon Procedure: 1. Preheat oven to 350’F. In a large bowl, sift together; flour, confectioner’s sugar and cornstarch. 2. Using a spatula, fold in softened butter into the flour mixture. 3. Add lemon juice, lemon zest and egg yolk and continue to gently stir all ingredients until mixture resembles a soft and thick batter. 4. Line cookie sheets with baking parchment. Using a small ice cream scooper, scoop cookie batter 2 inches apart onto the lined cookie sheets. 5. Bake cookies for 12-15 minutes or until edges begin to brown. 6. Transfer cookies to wire racks to cool. To store: Place cookies in layers separated by waxed or parchment paper in an airtight container. Store at room temperature for 3 days. Or can be frozen for up to 3 months. Makes 24 cookies.

  • ❤ Mz_Wright2U ❤

    LEMON-BUTTER COOKIES These lemony and buttery cookies are light and luxuriously melts in the mouth because of cornstarch. I find these absolutely delightful munched and chased with a cup of tea, or made into a cookie sherbet sandwich for a cool summer sweet snack. :) #lemon #cookie

  • Suzette Bisanti

    Recipe for Lemon Butter Cookies

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