Lemon Tea Cookies

Lemon Tea Cookies - made June 8, 2013 from My Madison Bistro

This was the second cookie I brought to the bridal shower I attended last week and might've been more popular than the peanut butter fudge cookies.  As the father of the bride explained to me, these "were addictive and easy to keep eating".

This is a simple lemon shortbread cookie, easy to make ahead of time to chill as dough logs in the freezer, then take out, slice and bake whenever you need them.  I advise taking the dough out of the freezer and letting them thaw for 5-10 minutes before you try slicing them.  Otherwise the dough is too hard and can crumble if you try cutting directly from the freezer.  And slice them thick!  These aren't meant to be delicate little cookies but a tea cookie with some substance.  The frosting provides a perfect tartness/sweetness to the cookie and fancies it up a little.  It's a nice "summer" cookie that's not too rich or too heavy.  You just have to be careful of the frosting in very hot temps as it won't set if it's too hot.

¾ cup (1 1/2 sticks) unsalted butter
1 teaspoon lemon zest
1 tablespoon lemon juice
1 ¼ cups flour
½ cup cornstarch
1/3 cup confectioners’ sugar

for the frosting
¾ cup confectioners’ sugar, sifted
¼ cup unsalted cold butter, cut into 1/2 inch cubes
1 teaspoon lemon zest
1 teaspoon lemon juice

1. Cream butter, lemon zest and juice until fluffy. In separate bowl, sift dry ingredients and mix into butter on low speed.
2. Divide in half. Shape each half into an 8×1 inch log and roll in plastic wrap. Refrigerate or freeze for at least 2 hours.
3. Cut into ¼ inch rounds. Bake at 350 F for 12 minutes. Cool and frost.

for the frosting

1. On low speed, mix the cold butter with electric mixer (use paddle attachment for a stand mixer) until smooth. Slowly add confectioners’ sugar until blended. Beat in the lemon zest and juice.