High Tea Lemon Cookies
2 cups butter, room temperature
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 cups cornstarch
Bring butter to room temperature by allowing to sit out of refrigerator one hour or longer. Preheat oven to 350 degrees F. Prepare a sheet pan by lining with parchment paper. In a large bowl, beat butter until creamy; add powdered sugar and mix well. Beat in lemon zest and vanilla. Add flour and cornstarch, beating until well combined with the butter mixture. Roll the dough into 1-inch balls. Place on the prepared pan and bake for 15 minutes or until the bottoms begin to turn light brown. Cool on wire racks. Cookies will be very delicate while warm. When cookies have cooled spread tops with Lemon Frosting.
Lemon Frosting
2 1/2 tablespoons butter, room temperature
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice
2 cups powdered sugar
In a small bowl, combine butter, lemon zest, lemon juice, and powdered sugar. Beat until frosting is smooth. A little more lemon juice can be added if the frosting needs to be thinned. Using a silicone brush, spread the frosting on the tops of the cookies, or if desired the cookie tops can be dipped in the frosting.