Lemon Teacakes

• 2 12 cups all-purpose flour
• 12 cup cornstarch
• 12 teaspoon salt
• 1 12 cups butter, cool room temperature (3 cubes)
• 1 cup sifted powdered sugar
• 1 finely grated large lemon, zest of
• 2 tablespoons fresh lemon juice
• 34 teaspoon lemon oil (or 1 1/2 teaspoons lemon extract)
• 2 cups sifted powdered sugar, sifted
• 14 ounce unsweetened lemon kool-aid

1. In a large bowl, sift together the flour, cornstarch, and salt.
2. Reserve.
3. In a stand mixer fitted with the paddle attachment, thoroughly cream the butter and powdered sugar.
4. Blend in the lemon zest, lemon juice, and lemon oil.
5. Add the flour mixture and mix into the dough until it is just evenly distributed.
6. Using your hands, form rounded teaspoons of dough into smooth balls, about 1-inch in diameter and layer into a large clean bowl.
7. (A one-tablespoon commercial scoop can also be used to portion the dough.
8. To get the correct amount of dough, scrape the dough level with the upper edge of the scoop.
9. ).
10. Cover and chill the cookie balls for at least 1 hour (longer is even better).
11. Set the cookie balls 1/2-inch apart on a parchment paper-lined baking sheet.
12. Bake at 375 for 11-13 minutes, or until set but only very lightly browned around the edges and on the bottom.
13. Remove the cookies from the oven and set on a wire rack to cool.
14. While still warm, but not too hot to the touch, roll each cookie in the powdered sugar and Kool-Aid mixture.
15. Set back on the wire rack to cool completely.

flour, cornstarch, salt, butter, powdered sugar, lemon, lemon juice, lemon oil, powdered sugar

Taken from www.food.com/recipe/lemon-teacakes-390482 (may not work)