Lemon Cloud Tea Cookies

So I decided that the reason why baking in this kitchen has come up with such different baking times than the recipes call for, is because my oven just really sucks. I think it might just be that the top heats up a lot faster than the bottom, or something, because I have an oven thermometer that says it's not even hot enough and the top of everything tends to burn really fast and then it's left unbaked beneath (I tried making congo bars...didn't really work well).

Cookies don't seem to have too much of a problem, though. They bake really fast, but at least they aren't unbaked. Last weekend, I baked these cookies and some Snickerdoodles all day and then spent all night delivering them to friends...which was fun :) but yeah anyway, I really liked these. They had the perfect amount of lemony flavor!

Lemon Cloud Tea Cookies
Recipe by The Modern Baker
Found on Joy the Baker

1 1/2 cups all-purpose flour
3/4 cup cornstarch
4 teaspoons baking powder
1/8 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 cup confectioners’ sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon lemon or orange extract
1 teaspoons finely grated lemon or orange zest

Preheat oven to 325 degrees F.

Combine the flour, cornstarch, baking powder and salt. Set aside.

Combine the butter and confectioners’ sugar in the bowl of an electric mixer. Beat on low speed with the paddle until well mixed. Increase the speed to medium and continue beating until light, about 2 minutes.

Beat in the eggs one at a time. Batter may look broken and curdled. Beat in the extracts and zest.

Decrease the speed to low and beat in the flour. Remove the bowl from the mixer and give the dough a few good turns with your spatula to bring it all together.

Arrange rounded teaspoons of the dough on a pan lined with parchment paper. Space the balls about 2-inches apart. After all the cookies have been placed on the pan, flour a fork and press a crisscross design into the top of each mound of dough. Bake the cookies until they spread and become golden, about 20 minutes. Slide the parchment paper off the pan to cool completely.