Lemon Melting Moments
Yields about 15 sandwich cookies (Calorie estimate: 233/serving)
1 cup unsalted butter, room temperature
1/4 teaspoon salt
1/2 cup confectioners sugar
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon vanilla extract
zest of one lemon
1 cup confectioners sugar
1/4 cup unsalted butter, room temperature
juice of one lemon
Preheat oven to 300 degrees Farenheit.
In a large bowl cream the butter, salt and sugar until light and fluffy on a medium setting, roughly 3 minutes. Reduce the speed to low and incorporate the vanilla and lemon zest, scraping down the sides as you go. Sift the flower and cornstarch into the mixture and beat on a low setting until just combined.
Take small portions of the mixture and roll into balls, continue until you have about 30 pieces. If you want them to be as even as possible, roll out the mixture until it forms a log then use a clean knife to section into 30 pieces.
Place them on a baking tray lined with parchment paper, gently press on each piece with a fork until it has left an imprint. You can also press on them gently with your fingers, if you do not wish to leave an imprint.
Bake for 20 minutes. let them cool completely.
For the filling beat the sugar, butter and lemon juice on a medium setting until incorporated. Use the back of a spoon, or a knife to ice one side of the cookie then sandwich them together. Try to find two which are similar sizes.