Lemon Melting Moments

What can be better to melt in your mouth than shortbread and lemon frosting! Last week, I was hankering for something sweet and decided to make this Australian treat. I used a star tip to pipe the cookies and the icing and did they ever turn out pretty!

To make your own, you will need:

• 1 1/4 cup softened butter
• 1 tsp vanilla extract
• 1/2 cup icing sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp lemon juice

Preheat your oven to 325 degrees and line your baking sheets with parchment paper.

Cream the butter, vanilla, lemon juice and icing sugar in a small bowl until it gets light and fluffy. In another bowl, mix the flour and cornstarch and then add in two batches to the wet mixture.

Place the dough in a piping bag with a large star tip and pipe cookies onto the baking sheet. My cookies were about 2.5 inches in diameter but I think it would be best to keep them smaller, about 1 to 1.5 inches. Make sure they're all pretty much the same shape.

Bake each batch separately in the oven for about 15 minutes. Once you take them out of the oven, let them sit for about 5 minutes to set and then transfer them to a cooling rack.

While they're cooling, you can make the icing. To do so, you will need:

• 2/3 cup butter
• 2 cups icing sugar
• 3 tsp lemon juice (or 1tsp finely grated lemon zest and 1 tsp lemon juice)

Beat the icing with beaters until it is light and creamy. Use the same tip to pipe the icing onto half of the cookies. Place the other half of the cookies on top of the iced ones to make sandwiches. Dust finished cookies with icing sugar before serving and enjoy!