Lemon Tea Cookies
The perfect cookie for summer tea parties.
Lemon Tea Cookies
Yield: 24
Prep time: Cook time: Total time:
Just like the name says, great little cookies to serve with tea. Adapted from "Desserts by the Yard" by Sherry Yard.
Ingredients:
For the Cookies
- 1 cup (230 g) unsalted butter, room temperature
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/3 tsp salt
- 2 1/2 cups (350 g) all purpose flour
- 1/2 cup cornstarch
For the glaze
- 1 tbsp lemon juice
- 1/2 cup powdered sugar, sifted
Instructions:
Make the cookies
- In a large bowl, or bowl of a stand mixer fitted with the paddle attachment, beat together the butter, zest, vanilla, powdered sugar and salt. Beat for 3-4 minutes until light and fluffy, stopping once or twice to scrap down sides and bottom of the bowl.
- In a medium bowl, sift together the flour and cornstarch. Add slowly to butter mixture slowly, or in several additions. Take care not to increase spead too quickly to avoid spraying flour into the air. Scrap down sides and bottom of bowl at least twice.
- Turn dough out into a large rectangle of parchment paper or plastic wrap. Roll into a long that is about 3 inches wide. Wrap tightly with plastic wrap and refridgerate at least 4 hours.
- Preheat overn to 350F, position rack to lower third of oven. Line two baking sheets with parchment or silcon baking mats.
- Slice dough into 1/4 inch thick disks and plaste on the baking sheets. Bake one tray at a time, for 15-20 minutes. Rotate half-way through. Cookies will be lightly browned around the edges. Let cool on pans.
Make the glaze
- Mix together lemon juice and powdered sugar. Brush or drizzle over cookies. Allow glaze to set and then serve.
