Corn Flour Lemon Cookies Recipes

Steps:

• In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon zest, lemon juice and, if desired, food coloring. Spread over cookies.

Steps:

• Preheat oven to 350 degrees. In a small bowl, whisk together flour, cornmeal, lemon zest, and salt.
• In a large bowl, mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
• Pinch off and roll dough into balls, each equal to 1 1/2 tablespoons; place on 2 baking sheets, about 2 inches apart. With fingers, flatten balls to 3/4-inch thickness.
• Bake until lightly browned around edges, 20 to 25 minutes; transfer to racks to cool completely.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.

Steps:

• Make Cookies:
• Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
• Whisk together flour, cornstarch, and salt.
• Beat together butter and confectioners' sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
• Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
• Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
• Form and bake more cookies on second baking sheet.
• Make Filling and Sandwich Cookies:
• Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
• Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.