Ingredients:

• ¾ cup plus 2 tbsp. butter, softened

• 1 ½ cups powdered sugar, divided

• 1 tablespoon lemon zest

• 2 tablespoons fresh lemon juice

• 1  ½ cups all-purpose flour

• ¼ cup cornstarch

• ¼ teaspoon table salt

Preparation:

1. Preheat oven to 350°.

2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.

3. Add ½ cup powdered sugar; beat at medium speed until light and fluffy. Stir in zest and juice. Whisk together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Cover and chill 1 hour.

4. Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop.

5. Bake for 13 minutes or until lightly browned around edges. Cool on baking sheets 5 minutes.

6. Toss warm cookies and remaining 1 cup powdered sugar in a small bowl.