lemon cookie drops

These little gems are a lovely alternative to chocolate for those few people out there who actually need an alternative to chocolate! They're great after a really spicy meal and can be made with any citrus so feel free to mix it up!
This recipe makes 60 cookies.
1 1/2 sticks (3/4 cup) unsalted butter at room temperature
1/3 and then later 2/3 of confectioners sugar
1 1/2 lemons finely zested
2 tablespoons of lemon juice
1 tablespoon of pure vanilla extract
1 3/4 cups plus 2 tablespoons all purpose flour
2 tablespoons of cornstarch
1/4 teaspoon coarse salt

Place 1 1/2 sticks of room temperature butter in your mixer fitted with the paddle attachment. It's always really important to start with room temperature butter so leave it out overnight or speed up the process by putting the butter in a ziplock and laying it in some room temperature water.

Whip butter until it reaches a fluffy consistency.

Gradually add 1/3 cup of powdered sugar to the whipped butter mixture.

Once the mixture is combined and fluffy, add the zest of 1 1/2 large lemons.

Add two tablespoons of lemon juice and one tablespoon of pure vanilla extract.

Once everything is fully combined get ready to add flour (keep in mind that you can never really over mix butter and sugar, it's when you add the flour that you have to be careful)

Sift together 1 3/4 cups plus 2 tablespoons of good all purpose flour, 2 tablespoons of cornstarch and 1/4 teaspoon of course salt into a separate bowl.

On the lowest setting of your mixer (or do it by hand) gradually fold in the flour mixture. Right before you add the last 1/4 of a cup, (or there about) fold the rest in by hand until it's just incorporated.  

Separate mixture into two equal parts and form a log with 1 1/4 inches diameter on a piece of parchment paper. 

Roll in parchment and make sure that the log is an even thickness of 1/14 inches. Using a straight edge ruler helps. 

place in refrigerator for at least an hour until the dough is completely firm and cold. Then cut into 1/4 inch rounds and place on a backing sheet lined with parchment paper approximately 1 inch apart.

Bake for approximately 13 minutes until cookies are barely golden, rotating half way through to ensure even baking. Transfer to wire cooling rack and allow to settle for 8 minutes. While still warm toss with 2/3 of a cup of powdered sugar and enjoy!