½ pound (2 sticks) unsalted butter, divided and softened
2 teaspoons grated lemon zest, divided
1 tablespoon plus 1 teaspoon fresh lemon juice, divided
Instructions
In the bowl of an electric mixer, combine the flour, cornstarch, ⅓ cup of the confectioners’ sugar, 1½ sticks of the butter, 1 teaspoon of the zest and 1 tablespoon of the juice. Beat on low speed 3 minutes or until well combined.
Divide the dough in half. Shape each half into an 8-by-1-inch log. Wrap in plastic wrap, and refrigerate 2 hours.
Preheat the oven to 350 degrees. With a sharp knife, cut each log into ¼-inch slices. Place the slices 2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes. The cookies will not be brown. Cool completely on a wire rack.
In a small bowl, combine the remaining confectioners’ sugar, butter, zest and juice on low speed of an electric mixer. Increase speed to medium, and beat 2 minutes until fluffy. Frost the cooled cookies.
Note: Store in cookie tins or any airtight container.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/lighten-up-with-lemons/