Ingredients
1/2 cup butter, softened1/3 cup sugar4 teaspoons grated lemon zest1 teaspoon vanilla extract1 cup all-purpose flour2 tablespoons plus 1-1/2 teaspoons cornstarch1/4 teaspoon ground nutmeg1/8 teaspoon saltDRIZZLE:1/2 cup confectioners’ sugar2 to 3 teaspoons lemon juice
Preparation
Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball.
On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired.
Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely.
Combine confectioners’ sugar and lemon juice; drizzle over cookies. Store in an airtight container.
