You know how it is when you get a bee in your bonnet, as my Mum used to say, so I looked up a lemon cookie I made years ago. It was good, but I remember thinking I wished I hadn't used lemon extract, or quite so much cornstarch. So I tinkered with the recipe and ended up with a tangy, 4 inch handful of cookie. I waffled on the frosting, and ended up just drizzling a little lemon juice and confectioner's sugar icing on top.
Now that's a terrific cookie !
To make 8 or 9 four inch cookies ( or more using a smaller scoop):
Preheat oven to 350F.
Line a baking sheet with clean foil or parchment paper.
1 1/2 cups King Arthur all-purpose flour
1/2 cup cornstarch
4 teaspoons baking powder
pinch of kosher salt
1 stick ( 8 T) room temperature unsalted butter
1 + 1/4 cup confectioner's sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons fresh lemon juice
zest from a lemon - about 2 teaspoons
Stir together the flour, salt, cornstarch and baking powder in a bowl and set aside.
Place the butter and confectioner's sugar in mixer bowl and mix on low until blended, then increase speed and mix a few minutes more.
Add the eggs, one at a time, mixing well after each addition.
Beat in the lemon juice and vanilla and lemon zest, then switch to low while you add the flour/cornstarch mixture. Mix until creamy .
Using a regular ice cream scoop, scoop cookies onto baking sheet, leaving 3 inches between cookies. (I usually fit 6 cookies on each baking sheet).
Bake for twenty minutes, then let cool briefly on a cooling rack, then use a spatula to let them cool further on another rack - important it you want the icing to set.
To make the icing, just mix confectioner's sugar and fresh lemon juice to a medium consistency and either brush on cookies, or drizzle from a fork.
Remember the apple orchard? Here it is in winter, where the trees are snoozing under a blanket of snow...