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Cornstarch Cookies -
More delicious cookie recipes using cornstarch:
Baby Button Cookies
This delicious cookie recipe is by Lisa Ritter of the Big Sugar Bakeshop in Studio City, CA.
Biscoitos de Maizena - Cornstarch Cookies
These cookies are a favorite in Brazil. They are named "Maizena" because that is the brand name of their cornstarch.
Delicious anytime of the year, but also great for a Gluten-Free Diet.
High Tea Lemon Cookies
This is an old-fashion recipe that is very rich and delicious. If you love lemon, you'll absolutely love these
cookies. Be prepared though, all your friends will want this recipe after they taste these delicious cookies.
Lemon Bars Deluxe
I have found that it is hard to find a really good lemon bar recipe, as some have too much crust and not enough filling
while others are not lemony enough. Here is the recipe that I recommend. It is just right!
Peppermint Melt Away Cookies
These cookies literally melt in your mouth!" This version makes a beautiful Christmas cookie and
will definitely make your cookie platter look very festive!
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As the title says, "These cookies literally melt in your mouth!" These cookies have a shortbread-like texture and taste wonderful!
If you like lemon, you will definitely love these cookies. These cookies are very similar to my
High Tea Lemon Cookies.
More favorite
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Don't forget to check out my
American High Tea or Afternoon Tea Menu (with recipes) which includes
these delicious Lemon Bars Deluxe.
Lemon Melt Away Cookie Recipe
Recipe Type:
Cookie,
Christmas Cookie,
Lemons,
Cornstarch Cookies
Yields: 4 dozen
Prep time: 20 min
Cook time: 12 min
Ingredients:
3/4 cup butter, room temperature
1/3 cup
powdered (confectioner's) sugar
1 teaspoon grated
lemon zest
1 tablespoon freshly-squeezed
lemon juice
1 1/4 cups all-purpose
flour
1/2 cup cornstarch
Lemon Frosting (see recipe below)
Preparation:
In a large bowl at low speed, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy.
Add lemon zest and lemon juice; beat well. Add flour and cornstarch into butter mixture and mix well until well combined.
Divide dough in half and shape each half into 8" x 1" rolls. Wrap each individual roll in plastic wrap. Refrigerate until firm, approximately 1 to 2 hours.
Preheat oven to 350 degrees F.
Using a sharp knife, cut each roll into 1/4-inch slices. Place cookie slices onto ungreased cookie sheets, place 2 inches apart on cookie sheet,
and bake approximately 8 to 12 minutes or until bottoms are light brown (tops should not brown). Remove from oven, carefully remove from baking sheet, and cool on
wire cooling racks (when warm the cookies are delicate). When cool, spread Lemon Frosting onto top of cookies.
Yields 4 dozen cookies.
Lemon
Frosting:
1/4 cup butter, room temperature
1 teaspoon grated
lemon zest
1 teaspoon freshly-squeezed
lemon juice
3/4 cup
powdered (confectioner's) sugar
In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed.
NOTE: Additional lemon juice may be needed to get the frosting thin enough.
