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This recipe was featured in Cookie Swap.
Lonna Ranada | CoServ
These tender cookies, first made by Ranada’s mother, have a burst of lemon flavor thanks to the easy frosting. Be sure to sift the powdered sugar before measuring to remove any large lumps, which can make the cookies and frosting thicker than desired.
1 1/4 cups flour
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup (2 sticks) butter
1 teaspoon almond extract
1 tablespoon butter, softened
2 cups powdered sugar, divided use
2 tablespoons lemon juice
1–2 teaspoons heavy cream
1. Preheat oven to 350 degrees.
2. Cookies: In a large bowl, mix together flour, cornstarch and powdered sugar. Cut in butter using a pastry blender or two butter knives, much like mixing a pie crust. Once mixture resembles coarse sand, sprinkle in almond extract, then continue mixing until dough forms large clumps.
3. Scoop dough into small balls and place on cookie sheets. Bake 10–12 minutes, until edges just begin to brown. Let cookies cool on cookie sheets for 5 minutes before removing to a wire rack to cool completely.
4. Frosting: Mix softened butter with 1/4 cup powdered sugar, then blend in lemon juice. Add remaining sugar a little bit at a time, then blend in cream. For a thinner glaze, add more cream until frosting reaches desired consistency. Frost cooled cookies, then let frosting set before serving.
Makes 2 dozen cookies.