Company has arrived!  It’s been awhile since we’ve had any, probably because in “real” life I’ve had quite a bit lately.  So glad this week eat blog sleep is here!  I love this blog (their Pesto Steak Sandwich looks to die for) and I can’t wait to try these melt-in-your-mouth lemon buttercream cookies!  If they taste even half as good as they look, then I’d better make a double batch!

This nostalgic recipe is so simple and delicious and goes down a treat with an
afternoon cup of Earl Grey. The crumbly, melt-in-your mouth shortbread cookies
paired with the creamy, lemon infused filling are sooo good, I guarantee you’ll
be making these time and time again…

Melting Moments

• 250 grams butter, softened (about a cup)
• 50 grams icing mixture/sugar (1/4 cup)
• 1 teaspoon vanilla extract
• 250 grams plain flour (about a cup)
• 50 grams cornflour (1/4 cup)

1. Preheat oven to 175 degrees Celsius (350 degrees Farenheit).
2. Cream the butter and icing sugar together until light and fluffy.
3. Add the vanilla extract and beat well.
4. Sift the flour and cornflour together and add to the butter mixture.  Beat until the mixture comes together in a smooth ball.
5. Divide the mixture into 30 even portions.  Roll each portion into a ball and use a fork dipped in cornflour to flatten.
6. Bake for 12 – 14 minutes or until a pale gold color.
7. Allow to cool and then sandwich with lemon buttercream.

Lemon Buttercream

• 75 grams butter (1/3 cup)
• 1 cup icing mixture
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

1. Beat butter and icing mixture until light and fluffy.
2. Add the vanilla, lemon juice and zest and beat well.

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