As you know, I love lemon things. This was fairly easy to make and I love a dish I can make ahead (whether you consider this breakfast or snack). I think I made it for our coffeehouse at church, if I remember right. 
- 1 1/4 cups all-purpose flour
- 1/4 cup, plus 2 Tbsp cornstarch
- zest 2 lemons, divided
- pinch of salt
- 3/4 cup, plus 2 Tbsp butter, softened
- 2 cups powdered sugar, divided
- 6 Tbsp fresh lemon juice, divided
Whisk together the flour, cornstarch, zest from 1 lemon, and salt in a medium bowl. In a large bowl, beat the butter and 1/2 cup powdered sugar until fluffy, about 5 minutes. Add half the flour mixture and 3 Tbsp lemon juice and beat. Add remaining flour mixture and, using a wooden spoon or spatula, mix until combined.
Transfer dough to a large piece of parchment paper and, using the parchment paper, roll the dough into a log approximately 1 1/2 inches wide. The dough will be a little sticky. Wrap the dough in the parchment paper and refrigerate for 1 hour.
Remove the dough from the refrigerator and cut into 1/2 inch slices. Place the slices on a 10 x 14 inch baking sheet lined with parchment paper and refrigerate for 20 minutes. Preheat oven to 320 degrees.
Bake the cookies for 5-6 minutes, then raise the heat to 350 degrees and bake for 9-10 minutes. The cookies should be light gold in color. Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.
Make the lemon glaze: combine 3 Tbsp lemon juice, 1 1/2 cups powdered sugar, and zest of 1 lemon in a medium bowl, whisking until smooth. Drizzle glaze over cooled cookies.
Serves 22
Prep Time: 20 minutes plus refrigeration
Total Time: 50 minutes plus refrigeration
Recipe from Authentic Italian Desserts by Rosemary Molloy
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