These Lemon Meltaway Cookies truly melt-in-your-mouth!
Preheat oven to 350°F.
In the bowl of a stand mixer or using a hand-held mixer, mix the butter and cornstarch until well combined and lighter in color.
With the mixer on low, and the lemon extract and mix until ingredients are fully incorporated.
Turn mixer off and add flour. With the mixer on low to medium-low, mix until the dough comes together (pulls away from sides of the bowl).
Using a 1 tablespoon cookie scoop, (you can also use a tablespoon measuring spoon) remove about a tablespoon of dough. Place on parchment lined cookie sheet at least 2 inches apart. (for a standard cookie sheet you can fit at least 8 cookies, a larger cookie sheet can hold about 14)
Bake 8-10 minutes.
Right out of the oven take a glass with a flat bottom (that is smaller than the cookie) and gently press into the cookie.
Allow cookies to cool for about 5 minutes and then move to a cooling rack. Make sure cookies are completely cool before adding glaze.
In a medium bowl add 1 cup confectioners sugar, 3 teaspoons of milk, and 1 teaspoon lemon extract. It's best to start with 1 teaspoon of the extract and sample as you go. (Some prefer less, some folks prefer more intense flavor.)
In another bowl add 1 cup confections sugar, 3 teaspoons milk, and 1 drop of yellow food color. Stir until smooth.