by Lindsay Weiss posted in Life & Home

These are my husband's favorite cookie in the whole world, so I thought it was about time I shared it with you. They are a lemon riff on the classic Mexican wedding cookie, which means they are tender and crumbly at the same time, and covered with powdered sugar. And, unlike their Mexican sisters, these cookies have some pucker.
They couldn't be simpler to make, and have such a humble list of ingredients chances are you've got everything already. The only thing I had to run out for was lemons.
Fresh lemons are a must in these. You'll need the zest and the juice so DO NOT TAKE A SHORTCUT and get the bottled juice.
Looking for more Sweets and Eats for the Whole Family" Find Lindsay at Sugar Mama.

Luscious Lemon Wedding Cookies
The trick to these is in the baking. If you underbake them, they fall apart when you try to eat them. If you overbake them, they're like hockey pucks. Look for a golden brown ring around the edges and centers that are just set when you shake the pan.
3/4 cup plus 2 Tbsp. unsalted butter, softened

1 1/2 cups confectioners sugar, divided

1 tablespoon fresh lemon zest

2 tablespoons fresh lemon juice

1 1/2 cups all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt
Use an electric mixer to beat butter until creamy. Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy. Stir in lemon zest and juice. In a separate bowl, whisk together flour, cornstarch and salt. Gradually a...