Ingredients
2½cupscake flour
2tspcorn starch
1½tspbaking powder
½tspsalt
½cupbutter,room temperature
¼cupshortening
1cupsugar
1large egg
1egg white
1tspvanilla extract
1tsplemon extract
1lemon zest
2butter sticks,softened
pinch salt
3½cupspowdered sugar
½tspvanilla extract
3tbspstrawberry puree,(from about ½ cup of strawberries)
Preparation
Whisk together the cake flour, corn starch, baking powder, and salt, and set aside. In a large bowl or the bowl of a stand mixer, beat the butter, shortening, and sugar until light and fluffy.
Add the egg, egg white, vanilla extract, lemon extract, and lemon zest, and beat until smooth. Add the flour mixture and mix until just combined.
Wrap in plastic wrap and refrigerate one hour.
Preheat the oven to 375 degrees F. Prepare two baking sheets by spraying with cooking spray or lining with parchment or baking mats.
Dust a work surface with flour and roll out the dough to a ⅓ to ½ inch thickness. Cut out cookies using a cup or biscuit cutter and transfer to the baking sheet.
Bake 8 to 10 minutes, or until the bottom is lightly browned (the tops of the cookies will still be very pale). Cool completely before frosting.
To make the frosting, beat the butter until light and fluffy. Add the salt, powdered sugar, and vanilla, and mix to combine.
Add the strawberry puree and beat until light and fluffy. Frost cookies as desired and enjoy!
