Ingredients
LEMON COOKIES
1 1/4 cups all-purpose flour (162 grams)
Amount: 1/4 cup plus 2 tablespoons cornstarch (50 grams)
One lemon’s worth of zest and juice (approximately 2 tablespoons)
As little as a pinch of salt
One-third a cup plus two tablespoons of (melted) butter* (185 grams)
A half cup of powdered sugar (60 grams) *I use salted butter; if you use unsalted, increase the salt to 1/4 teaspoon.
CHERRY JELLY WITH LEMON
Juice of 3 lemons, freshly squeezed (strained)
a cup and a half of powdered sugar (180 grams)
1. Zest a lemon
Instructions
LEMON COOKIES
Mix the flour, cornstarch, citrus zest, and salt in a medium bowl.
Butter and sugar should be creamed together for three to five minutes at medium speed in a large bowl. Next, add half of the flour and the lemon juice, and mix thoroughly. After that, add the remaining flour and mix it in to make a dough using a wooden spoon or spatula (the dough will be a little sticky, if the dough is too sticky then add 1-2 tablespoons of flour).
Roll the dough into a log that is about 1 1/2 inches (4cm) in diameter and transfer it to a large sheet of parchment paper. Roll the dough into a log and chill it in the fridge for an hour.
Take the dough out of the refrigerator and slice it into 1/2-inch (1.3-cm) thick pieces. For best results, refrigerate the slices for 20 minutes after placing them on a large cookie sheet lined with parchment paper.
Make sure your oven is at 320 degrees F before you start baking (120C).
After 5 minutes, turn the oven up to 350F (180C) and bake for another 9-10 minutes until the cookies are set. the color of the should be a pale gold. Once done, let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. You can use powdered sugar or a lemon glaze to top the cookies. Enjoy!
CHERRY JELLY WITH LEMON
Combine the lemon juice, sugar, and zest in a small bowl and whisk until combined.