Simple Cooking #3

Adapted from ittybittykitchen.com 

Lemon Melting Moments:

• 1 stick and 1/2 unsalted butter, room temperature
• 1/4 teaspoon salt
• 1/2 cup confectioners sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon vanilla extract
• zest of 2 lemons

Filling:

• 2 cups confectioners sugar
• 50  [ 1/4 cup, or approx 3.6 tablespoons] grams unsalted butter, room temperature
• juice of 2/3 lemon

Please note: Comments have been left stating an extra 1 cup of confectioners sugar was required for a thicker icing sugar. Please keep this in mind if a thicker consistency is preferred.

Preheat oven to 150 degrees Celsius / 300 F.

In a large bowl cream the butter first until light and fluffy on a medium setting, roughly 2 minutes, then add salt and sugar and mix for another minute. Reduce the speed to low and  incorporate the vanilla and lemon zest, scraping down the sides as you go. Sift the flower and cornstarch into the mixture and beat on a low setting until just combined.

Take very small portions of the mixture and roll into balls, continue until you have 25-30 pieces. If you want them to be as even as possible, roll out the mixture until it forms a log then use a clean knife to section into 30 pieces. (You can, but it is much harder and takes much more time)

Place them on a baking tray lined with wax paper, gently press on each piece with a fork until it has left an imprint. You can also press on them gently with your fingers, if you do not wish to leave an imprint.

Bake for 20 minutes. let them cool completely.

For the filling beat the sugar, butter and lemon juice on a medium setting until incorporated. Use the back of a spoon, or a knife to ice one side of the cookie then sandwich them together. Try to find two which are similar sizes.

After creating these "biscuts" I became very frustrated and ended up with a cookie and frosting, which was much easier to eat and were not driping everywhere with icing.

The biscuits can be kept for up to 5 days in an air tight container.