These tart cookies are one of my favorite kinds to make during the holidays! Mrs. Stewart recommends rolling the dough into a log then slicing and baking, but I like to roll out the dough and slice out even-sized cookies. Makes about 10 dozen.
1 3/4 c + 2 Tbls (265g) flour
2 Tbls (14g) cornstarch
1/4 tsp salt
12 Tbls (170g) butter, room temp
1 2/3 c confectioners' sugar, (260g) divided
Grated zest of 2 lemons
Freshly squeezed lemon juice from 2 lemons
1 Tbls pure vanilla extract
In a medium bowl, combine the flour, cornstarch and salt. Set aside.
In another bowl, cream the butter and 1 c (157g) sugar until fluffy. Add zest, juice, and vanilla, then beat until fluffy.
Sift half of the dry ingredients over the butter and mix until combined. Sift over the second half and mix until just combined.
Divide the prepared dough into 2 or 3 parts and wrap in plastic wrap. Refrigerate 1 to 2 hours until thoroughly chilled. Meanwhile, line 2 baking sheets with parchment paper and set aside.
After chilling, roll out one portion of the dough to a thickness of 1/4" - 1/8" on a lightly-floured surface. Using a small cutter (about 1"), cut out as many rounds as possible and transfer to the lined sheets. Re-roll scraps and place cut-outs in the freezer for at least 1 hour before baking.
Preheat oven to 350F (165C) and place remaining 2/3 c (103g) sugar in a large plastic bag. Bake cookies, spaced 1" apart, until just barely golden, 10-15 minutes. Transfer cookies to a wire rack to cool slightly, 8-10 minutes, then drop the cookies into the sugar-filled bag and shake to coat.
Store baked cookies in an airtight container for up to 2 weeks.