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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.

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.