June Fruit Stand

 Lemon Kiss Cookies

Preheat oven to 400*

Line 2 baking trays wit parchment

• 1 cup butter
• 1/2 cup powdered sugar
• 1 teaspoon orange zest
• 2 cups all purpose flour
• 1/4 teaspoon salt
• sugar for covering cookie

1. beat powdered sugar, room temperature butter, orange zest and salt together until smooth
2. stir in flour until dough forms 
3. roll out 1/2 thick between two pieces of parchment and chill while making lemon filling

Lemon Filling

• 1 cup sugar
• 6 teaspoons cornstarch
• 1/2 cup water
• 2 Tablespoons butter
• 9 teaspoons lemon juice 

1. whisk sugar and cornstarch together in a medium sauce pan
2. add remaining ingredients 
3. cook at medium to high heat, continuously stirring until thickened 
4. chill in fridge

When dough is cold and firm, cut with a circle cutter of your choice, cover in sugar, place on parchment lined baking tray at least 1 inch apart.

Bake 8-10 minutes

Cool on baking tray, then fill with lemon filling and sandwich between two cookies.

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