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Lemon Melting Moments




Source of Recipe


Ittybittykitchen.com – recommended by eG’s Randi


Recipe Introduction


A gorgeous, lemony, melt-in-your-mouth filled cooky. I made these for July 4th and they were scarfed up instantly!


List of Ingredients




COOKIES:
200g (7/8 cup) unsalted butter, room temperature
1/4 teaspoon salt
1/2 cup confectioner’s sugar
1 & 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon vanilla extract
zest of one lemon
FILLING:
1 & 1/2 cup confectioner’s sugar, sifted
50 ( 1/4 cup) grams unsalted butter, room temperature
juice of one lemon


Recipe



COOKIES:
Preheat oven 300 F.

In a large mixing bowl, cream the butter with the salt and sugar on medium for about 3 minutes, or until light and fluffy. Reduce speed to low and add the vanilla and lemon zest, scraping down as needed. Sift the flour and cornstarch into the butter mixture and beat on low just until combined.

Using a 2 teaspoon scooper, place portions on a parchment lined baking sheet. Flatten slightly and score 3 times with the tines of a fork [the directions don’t call for this – I just liked how they looked this way].
Bake for 20 minutes and cool completely on a rack.

FILLING:
Beat the sugar, butter and lemon juice on medium speed until completely mixed. Use to sandwich the cookies together. Before the filling dries, they have a tendency to slide, so keep an eye on them and push back together as needed.

The cookies can be kept for up to 5 days in an air tight container.