Description
Etherally light and crisp, melt-in-your-mouth cookies flavored with lots of Meyer lemon zest! A dollop of citrus glaze makes these extra cute.
Ingredients
Scale
COOKIES:
- 2 sticks (1 cup) butter, at room temperature
- 1/2 cup (58 grams) confectioners’ sugar
- Zest of 2 Meyer lemons
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon Fior di Sicilia, optional
- 1–1/2 cups (180 grams) all-purpose flour
- 1/2 cup (56 grams) tapioca starch/flour
- Pinch of salt
ICING:
- 2 cups (227 grams) confectioners’ sugar
- 1/4 cup freshly squeezed Meyer lemon juice
- Meyer lemon strips, for garnish if desired
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat the butter until softened and fluffy. Add the confectioners’ sugar and continue to beat for 1 minute. Scrape down the sides and bottom of the bowl. Add the lemon zest and vanilla and mix together.
- In a medium mixing bowl, whisk together the flour, tapioca flour, and salt. Add the dry ingredients to the butter-sugar mixture and beat on low speed just until combined.
- Place a sheet of wax paper on a small baking sheet. Add the dough and top with another piece of wax paper. Using your fingers, press the mixture to cover the baking sheet. Top with another small baking sheet, pressing down lightly to even out the thickness of the dough. Refrigerate for at least 1 hour.
- When ready to bake the cookies, preheat the oven to 350°. Line a large baking sheet with parchment paper. If necessary, use a rolling pin to smooth the surface of the dough. Unwrap and using a small cookie cutter, cut the dough into whatever shape you desire. Alternatively, you can use a knife to cut the dough into small rectangles or squares. Transfer to the prepared baking sheet, leaving a little space between the cookies (they won’t spread much). Bake for 13 to 15 minutes, rotating the pan halfway through the baking time, until the cookies are set and the edges are just starting to brown. Remove from the oven and allow the cookies to cool completely.
- When cool, combine all of the icing ingredients; it should be very thick but pourable. Drizzle a big drop of icing in the center of each cookie, allowing it to droop over the sides of the cookies. Top with a piece of Meyer lemon zest, if desired, and allow the icing to set for 30 minutes to 1 hour.
Notes
Inspiration: Meyer Lemon Meltaways on spoonforkbacon.com
- Category: Cookies