Italian Lemon Cookies

 ref: https://anitalianinmykitchen.com/lemon-cookies/

These are super lemony and good. Their texture reminds me of polvorones. I've rewritten the recipe with notes.

About 10-15' @ 350F until lightly browned. 

Use parchment paper! Let cookies cool before gently moving off parchment paper lined cookie sheet. Cookies are very delicate and crumble easily. (This is the first time I used parchment paper and it works very well.)

Blend together

• 1.25 c flour
• 1/4 c + 2 T cornstarch
• pinch of salt
• 1 T lemon zest (about 1/2 lemon) ( I generally used peelings cut very fine.)

In large bowl beat on medium speed until fluffy

• 3/4 c + 2T butter (softened)
• 1/2 c powdered sugar

Then add and mix with strong spoon to form dough

• 2 T lemon juice (about 1/2 lemon)
• flour mixture, half at a time

Dough is sticky, can add 1-2 T of flour but I didn't.

Now this is where I change directions.

Roll dough into 3-4 logs about 1" in diameter using plastic wrap and fridge for about 1 hour. If you let them sit in fridge overnight like I did they will have to warm up before you can form them into flattened rounds on parchment paper lined cookie sheet. I used plastic to keep the dough from sticking to my hands.

Then I didn't bother changing oven temperature. I just baked about 15' at 350F until lightly browned.

Once cool, top with lemon glaze

Lemon Glaze

• 3 T fresh lemon juice (strained)
• 1.5 c powdered sugar
• lemon zest (I didn't use)

I put the lemon glaze on so they would be less crumbly. It added a very nice flavor. Might not have needed it for that reason because by the next day cookies were less crumbly.