I think I love parchment paper more than other people do.
I first tried baking with parchment paper a couple years ago after an unfortunate scone episode, and I’ve been a devotee ever since.
If I’m eyeball-deep in baking fresh cookies, and I realize that the only missing ingredient is parchment paper, I will sooner bring production to a halt and drive to the store for a box of parchment paper, than consider browning my beautiful batter on a greased cookie sheet.
I only recently discovered 50 kindred spirits who feel as strongly about parchment paper as I do, when I joined the I Love Parchment Paper Facebook group.
Parchment paper is an absolute MUST in baking these tart and sweet, buttery lemon cookies. They’re baked to a delicate, crispy perfection. Then you slide them off the paper with gentle fingers into a softly melting pillow of powdered sugar.
At that point, what you do with them is your business.
Recipe below the fold
Lemon Meltaway Cookies
Adapted from Martha Stewart
12 tablespoons (1 1/2 sticks) butter, room temperature
1 cup powdered sugar
Grated zest of 2 lemons
2 tablespoons freshly squeezed lemon juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
Cream the butter and 1/3 cup sugar until fluffy. Add lemon zest, juice, and vanilla; beat until (even more) fluffy.
In a medium bowl, whisk together flour, cornstarch, and salt. Add the dry ingredients to the butter mixture, and beat on low speed until combined.
Using two sheets of parchment paper, roll the dough into two 1 1/4-inch-diameter logs. Chill for at least 1 hour.
Heat the oven to 350 degrees.
Line two baking sheets with parchment paper (parchment paper!). Place the remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from the logs; slice the dough into 1/8-inch-thick rounds. Place rounds on a baking sheets, spaced 1 inch apart.
Bake the cookies until barely golden, about 15 minutes, and transfer them to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat.