Lemon Meltaway Cookies

Every time I bring these cookies to the farmers market in Bemidji, they are the first ones to sell out. If you like lemon, you will definitely like these cookies. Made with fresh lemon zest, lemon juice and lemon extract, they are tart and sweet at the same time. And then they're covered in powdered sugar, so how can you go wrong?

Lemon Meltaway Cookies
1 lb. softened butter
1 Cup corn starch
1/2 Cup powdered sugar
1/2 Teaspoon salt
Zest of a lemon
1 Teaspoon vanilla
2 Teaspoons lemon juice
1/2 Teaspoon lemon extract
3 Cups all purpose flour

Cream together the butter and sugar.
Add corn starch, mix well.
Add salt, lemon zest, juice, extract and salt, mix well.
Add flour, one cup at a time, mix until combined.
Wrap dough and chill for at least 30 mins and up to 2 days.
Scoop into small balls using a small ice cream scoop or teaspoon.
Bake on a parchment lined cookie sheet at 375 for 12-14 mins.
Cool completely on cookie sheet. (Cookies will crumble if you try to move them while warm.)
Roll in powdered sugar.
Store in an airtight container for up to 3 weeks. (These cookies also freeze well.)


Here's my second attempt at making a Youtube video:



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