By Shireen Jamooji
2 and ½ cups all-purpose flour 1 tsp cornstarch 1 tsp baking soda ½ tsp salt ¾ cup softened unsalted butter 1 cup + 2 tbsp granulated sugar 1 large egg, at room temperature ¼ cup lemon juice 2 tsp lemon zest 1 tsp vanilla extract For Rolling 3 Tablespoons granulated sugar 1 cup confectioners’ sugar
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Cream together the butter and granulated sugar then add the egg, lemon juice, lemon zest, and vanilla extract before adding the flour. Stir until combined an then refrigerate for up to 3 days.
Preheat the oven to 180°C, and then roll out equal sized balls of dough. Roll them in the granulated sugar first and then in the confectioners’ sugar. Place 3 inches apart on lined baking sheets and bake for 12–13 minutes or until the edges appear set.