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Lemon Tea Cookies


1 1/2 sticks unsalted butter

1 teaspoon lemon peel (or zest your own)

1 tablespoon lemon juice

1 1/4 cup flour

1/2 cup cornstarch

1/3 cup powdered sugar



3/4 cup powdered sugar

1/4 cup unsalted cubed butter

1 teaspoon lemon peel (or zest your own)

1 teaspoon lemon juice


In a mixer, cream the butter, lemon peel, and lemon juice. In a separate bowl, stir together the flour, cornstarch, and powdered sugar.

Mix dry ingredients into the butter mixture on low speed. Divide into half (or a fourth) and shape into 1 inch round logs. For two logs, they will be about 8 inches long; for four logs, they will be about 4 inches long. Wrap in plastic wrap and refrigerate at least 2 hours. I left my first batch in the refrigerator two weeks and the cookies were still excellent, so this is a great recipe to do the prep work in advance.

Cut the dough into 1/4 inch rounds and bake at 350 degrees for 12 minutes. Cool completely.


For the frosting, in the mixer, mix the cubed butter until smooth and then add the powdered sugar until blended. Then add the lemon peel and lemon juice.

I love little foods and things less sweet and these are just right! The problem was that we could not stop eating them and they did not last long. I should hide them from myself! I had them with some blueberry iced tea with fresh lemons.