Our General Store Manager, Ginger, shared this recipe with us. Corn flour gives them a nice texture and flavor that pairs very well with the addition of lemon. It makes a great shortbread cookie and with the addition of chopped pecans, they did not last long. These are the Miller’s favorite cookie!
Lemon Corn Flour Meltaway Cookies
Prep time: 20 minutes
Chill time: minimum of 2 hours
Bake time: 11 – 14 minutes
Makes approximately 5 dozen cookies
1 1/3 cups Old Mill White Unbleached Flour
1/2 cup Old Mill Yellow Corn Flour
4 tablespoons cornstarch
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1 teaspoon vanilla
2 teaspoons grated lemon zest (from 1 large or 2 small lemons)
Place the flour, corn flour, cornstarch, and salt in a mixing bowl and stir to combine. Set aside
Cut the butter into tablespoons and place in a large bowl. Add the confectioners’ sugar, vanilla, and lemon zest. Blend on low speed until creamy. Add the flour mixture and blend on low until smooth.
Turn half of the batter out onto a long sheet of waxed or parchment paper and roll into a 1 1/2-inch-thick log. Repeat with the remaining half of the dough and chill at least 2 hours.
Preheat the oven to 350 degrees. Remove the logs of dough from the fridge, and cut into 1/4 inch slices. Place about 12 to a baking sheet, and bak until the edges just turn golden brown, about 11-14 minutes.
Makes about 5 dozen cookies.