Ingredients
For the Dough:
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3 ounces low-protein all-purpose flour (2/3 cup; 85 g), such as Gold Medal
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1 1/8 ounces tapioca starch (1/4 cup; 30 g)
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1 ounce powdered sugar (shy 1/4 cup; 30 g), preferably tapioca-based (most organic brands are tapioca-based)
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1/8 ounce grated zest from 1 whole lemon (1 tablespoon; 4 g)
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Pinch of kosher salt
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4 ounces cold unsalted butter (1 stick; 115 g), cut into 1/4-inch dice
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1/4 teaspoon lemon oil or extract, optional
To Finish:
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2 ounces powdered sugar (1/2 cup; 55 g)
Instructions
- To Make the Dough: In the bowl of a food processor, combine flour, tapioca starch, powdered sugar, lemon zest, and salt. Cover with a sheet of plastic wrap to contain the fine dust, close lid, and process until zest disappears. Add butter and lemon oil, if using, and pulse to form a smooth dough. With flour-dusted hands, roll dough into a 10-inch log about 1 inch thick. Wrap tightly in plastic and refrigerate until cold, about 4 hours or up to 1 week.
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Baking the Cookies: Adjust oven rack to middle position and preheat to 350°F (180°C). Slice chilled dough into 1/4-inch rounds and arrange on parchment-lined half sheet pan, leaving about an inch between each cookie. Bake until firm and just barely golden around the edges, about 12 minutes.
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To Finish: When they are cool enough to handle, but still slightly warm, gently flip the cookies upside down. Sift about 1 ounce of powdered sugar on top, then flip right side up and sift another 1 ounce on top. Once cool, enjoy with hot tea or as a garnish for ice cream and sorbet. Store leftovers at room temperature in an airtight container for up to 2 weeks.