Lemon Teacakes

Directions

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