Lemon Meltaways

Ingredients

• For the dough:
• 3 ounces low-protein all-purpose flour, such as Gold Medal
• 1 1/8 ounces tapioca starch
• 1 ounce powdered sugar, preferably tapioca-based
• 1/8 ounce grated zest from 1 lemon
• Pinch of kosher salt
• 4 ounces cold unsalted butter, cut into 1/4-inch dice
• 1/4 teaspoon lemon oil or extract, optional
• To Finish:
• 2 ounces powdered sugar

Directions

1. In a food processor bowl, add the flour, tapioca starch, powdered sugar, lemon zest, and salt. Lay plastic wrap over the bowl to help trap the powdery ingredients, secure the lid, and run the machine until the zest is no longer visible. Add the butter, plus the lemon oil if you are using it, and pulse until the mixture comes together into a smooth dough. Dust your hands with flour, shape the dough into a log that is 10-inch long and about 1 inch thick, then seal it snugly in plastic wrap. Chill until firm and cold, about 4 hours or up to 1 week.
2. Set a rack in the center of the oven and heat it to 350 degrees F. Cut the chilled log into 1/4-inch rounds, then place the cookies on a parchment-lined half sheet pan with about an inch of space between them. Bake for about 12 minutes, until the cookies feel set and the edges have only the faintest hint of color.
3. While the cookies are still a little warm but not too hot to touch, carefully turn them over. Sift about 1 ounce powdered sugar over the bottoms, turn them right side up again, and dust the tops with another 1 ounce. After they have cooled completely, pair them with hot tea or use them to dress up ice cream or sorbet. Any extras can be kept at room temperature in an airtight container for up to 2 weeks.