1 c flour
1/2 c. corn starch
3/4 c. powdered sugar
3/4 c. butter
2 tsp. lemon juice
1 tsp. vanilla extract
Directions:
These crispy wafers stay nice and round since they start out as balls. Great for a little snack with the homework, and delicate enough to serve to the Ladies Who Lunch with a cup of tea.
In a medium bowl, combine flour, corn starch, powdered sugar. Set aside. In a separate bowl, cream butter until light and fluffy. Gradually add flour mixture, then lemon juice and vanilla. You should be able to gather the dough into a ball. If the dough is too sticky, add a little extra flour.
Refrigerate dough 15 minutes, or until it is easy to handle.
Shape dough into balls. Place 2 inches apart on baking sheets and flatten slightly with floured fingers. Chill unbaked cookies 5-10 minutes.
Bake at 350°F for 10-12 minutes, or until edges are lightly browned.
If you're thinking ahead...
Make this dough ahead and freeze it - before you use it, let it stand in the refrigerator 24-48 hours.
Submitted by Gretchen Grant Contributed on: and modified on Saturday April 3rd, 2010
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