1 cup butter, softened
1 ½ cups all-purpose flour
½ cup powdered sugar
¼ cup corn starch
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon lemon zest
Place butter in a large mixing bowl; using an electric
mixer on medium speed, beat until creamed and fluffy.
Reduce mixer to low and add in remaining ingredients; beat
1 minute. Increase speed to high and beat 3-4 minutes, scraping bowl often.
Drop by tablespoons, 2-inches apart, onto ungreased baking sheet.
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| It's a unique dough texture - very fluffy. |
Bake in a preheated 375F oven 12-15 minutes or until edges are
lightly browned.
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| They're not the world's prettiest cookies, but sometimes it's all about taste. |
My Rating: 4/5 "I should preface this review by saying that I had no sense of smell when I made these because of a stupid cold. However! The texture was still nice and light and airy after baking, and people told me the lemon zest was a nice addition to your usual shortbread cookie."
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