lemon melting moments

So I’ve been making lots of rich choco desserts lately.  Definitely no regrets, but it was time for a change.  We love a good lemon treat around here, lemon bars are the absolute best (especially the ones we used to get at the local Amish market…really, no words for how good those were), but everyone has a standard lemon bar recipe in their back-pocket.  Lemon melting moments sounded like a yummy alternative.  I think they’re an Australian treat, and since I’ve recently visited Australia I feel I’m now quite the expert on all things down-under.  (OK, not really, but still…)  These cookies literally melt in your mouth, probably due the abundance of butter and cornstarch.  If you love lemon bars, you will also love this sweet treat.

Yields about 15 sandwich cookies (Calorie estimate: 233/serving)

Ingredients

1 cup 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 one lemon

Filling

1 cup confectioners sugar

1/4 cup unsalted butter, room temperature

juice of one lemon

Directions

Preheat oven to 300 degrees Farenheit.

In a large bowl cream the butter, salt and sugar until light and fluffy on a medium setting, roughly 3 minutes. 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 small portions of the mixture and roll into balls, continue until you have about 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.

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.