Lemon Meltaway Cookies

1. Cream Butter, Sugar, and Lemon Zest

In a stand mixer with the paddle attachment, blend the softened unsalted butter with confectioners' sugar and lemon zest until light and fluffy, about 3 minutes on medium-high speed.

2. Add Lemon Juice and Egg Yolk

Add lemon juice and egg yolk to the butter mixture, mixing just until fully incorporated.

3. Combine Dry Ingredients

Gently fold in the all-purpose flour, cornstarch, and kosher salt to the creamed mixture until just combined.

4. Chill the Dough

Form the dough into a shape, wrap it in parchment paper or plastic wrap, and chill in the refrigerator for at least 2 hours.

5. Slice and Bake

Preheat the oven to 350 degrees Fahrenheit, line baking sheets with parchment paper, slice chilled dough into uniform pieces, and place them on prepared baking sheets.

6. Cool and Dust with Sugar

Bake cookies for 12 to 17 minutes, rotate the baking sheet halfway through, then cool on sheets before transferring to cooling racks. While still warm, dust with the remaining confectioners' sugar.