The addition of cornstarch to these cookies really makes them melt in your mouth! The fact that they are egg-free makes them good for those allergic to eggs, and since the cookies are little, it is easy to eat a bunch - unfortunately... :) These are a nice addition to a summer BBQ, a baby shower, or any get-together. These can be made with any citrus fruit, but we like lemon the best!

Ingredients

20 serv.

butter↗2 cups
softened
powdered sugar↗1 cup
all-purpose flour↗3 1⁄2 cups
cornstarch↗1⁄2 cup
lemon zest↗2 tablespoons
about 3 medium lemons
vanilla extract↗1 tablespoon
powdered sugar↗1 cup
lemon juice↗2 1⁄3 tablespoons
squeeze from the lemons just zested
lemon zest↗2 teaspoons

Step-by-step instructions

1
Heat the oven to 350°F
2
In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
3
Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
4
Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
5
Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
6
Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.

Source: food.com

Original recipe ↗

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