Lemon Butter Cream Cookies

I love anything lemon and have been dying to make this recipe. So I decided to make these for our neighbors…that way I could try one and get the rest OUT OF THE HOUSE. These were fantastic. A great buttery base, with a light, fresh lemony frosting. Definitely give these a try..quick, easy and delicious!
I also didnt use the corn flour, which can be found with the specialty flours in the baking aisle. I just used a bit more AP flour in place of it.

ENJOY!

DSC07607

Ingredients:
1 cup butter softened
1/4 cup powdered sugar
1 tsp vanilla
1 cup flour
1/4 cups corn flour

Directions:
Preheat oven to 350.
Cream the butter and icing sugar together until light and fluffy. Add the vanilla extract and beat well. Sift the flour and  corn flour together and add to the butter mixture.  Beat until the mixture comes together in a smooth ball. Divide the mixture into 30 even portions.  Roll each portion into a ball and use a fork dipped in corn flour to flatten. Bake for 12 – 14 minutes or until a pale gold color. Allow to cool and then sandwich with lemon butter cream.

Lemon Butter Cream:
1/3 cup butter softened
1 cup powdered sugar
1 tsp vanilla
2 tbsp lemon juice
1 tsp lemon zest

Directions:
Cream butter and powdered sugar until smooth and creamy. Blend in remaining ingredients until completely smooth. Assemble cookies.

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2 Comments on “Lemon Butter Cream Cookies”

  1. KateW says:

    What is corn flour? Is it the same as corn meal? I know in England they call cornstarch “corn flour”.

  2. Chelsea says:

    Neighbor here…these were DELICIOUS – and now I see your plan to pass all the goodies over here…I can’t say that I mind being the recipient though. So yummy!


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