Melting Moments Cookies

For the Cookies

1. Preheat oven to 320ºF/160°C. (see note 7)
2. Line two biscuit/cookie trays with parchment paper.
3. Use an electric mixer or stand mixer with whisk attachment to cream the butter and powdered sugar until light and fluffy.1½ cups/340g butter1 cup/120g powdered sugar
4. Add the flour, cornstarch, and salt, and use a spatula or wooden spoon to incorporate them. (don't use the electric mixer as it can make your cookies tough)2 cups/250g AP flour1 cup/128g cornstarch¾ teaspoon salt
5. Flour your hands, roll 2 teaspoons of the mixture into balls, and place about 1"/2.5cm apart on the prepared trays.
6. Flatten the cookies slightly.
7. Bake for 13-15 minutes until the cookies are lightly golden ( a pale straw color).
8. Remove from the oven and let them stand for 10 minutes before placing them on a wire cooling rack to cool completely.

For the Filling

1. Beat the butter with an electric mixer or stand mixer with whisk attachment until it is light and fluffy; add in the powdered sugar and cream together until very pale and smooth. Add in the salt, lemon zest and juice and beat again.½ cup/115g butter1 cup/120g powdered sugar1½ teaspoon lemon zest1 teaspoon lemon juicepinch salt
2. Add a heaped teaspoon of buttercream to the flat bottom of one cookie and light sandwich it together with another cookie. Press them together gently until the buttercream reaches the edges.
3. Dust with sifted powdered sugar when serving.extra powdered sugar