Lemon Melts

Yield: 4 dozen cookies

Ingredients

Dough

• 3/4 cup butter, softened
• 1/3 cup confectioners' sugar
• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lemon zest

Glaze

• 1 cup confectioners' sugar
• 1/2 teaspoon lemon extract or 1 tablespoon fresh lemon juice
• 1 tablespoon milk

Instructions

Dough

1. Cream butter and sugar until smooth. Gradually stir in flour and cornstarch, mixing until smooth. Blend in lemon juice and zest. Divide dough in half and shape into two rolls.
2. Wrap tightly in plastic wrap or wax paper and chill overnight or at least two hours.
3. Heat oven to 350 degrees F.
4. Slice dough into 1/4 inch slices and place at least an inch apart on an ungreased cookie sheet.
5. Bake for 10 to 12 minutes or until cookies are set (cookies will not brown).
6. Remove cookies from cookie sheet to a wire rack to cool completely.

Glaze

1. Whisk sugar with lemon extract. Add enough milk to form drizzling consistency. Drizzle cookies lightly with glaze in a zigzag fashion. Allow to stand for at least 30 minutes.