church meetings a couple weeks ago and told me all about these amazing cookies our friend Carrie had made and sent to the meeting with her husband Rich. He couldn't stop talking about them and begged me to call Carrie for the recipe. I made them for a little Valentine Dessert to take to his mom's house for Sunday dinner (thus the pink frosting, instead of yellow). Everyone loved them. They are really simple to make, but be careful when you frost them... they are super crumbly! This isn't the kind of cookie you want to make if your kiddos want to help you frost cookies (I learned that the hard way!). Carrie told me that you can also make them peppermint cookies, by replacing the lemon juice with peppermint extract. I really want to make them again, trying them with the peppermint extract.
1 cup butter, softened
1/2 cup powdered sugar
1 tsp fresh lemon juice
1 1/2 cup flour
1/2 cup corn starch
1 1/2 cup powdered sugar
2 Tbsp butter, softened
1 1/2 tsp. fresh lemon juice
1 T milk (add more milk, 1/2 Tbsp at a time, if needed)
2-3 drops yellow food coloring
In mixing bowl, cream butter and powdered sugar until light and fluffy. Beat in lemon juice. Combine flour and cornstarch; gradually add to cream mixture and mix well. Shape into small balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 min, or until bottoms are lightly browned. Remove from sheet to cool.
In small mixing bowl, beat butter until fluffy. Add powdered sugar, milk, lemon juice and food coloring. beat until smooth. Spread over cooled cookies.
I doubled the recipe and it made about 40-45 cookies.