Lemon Meltaways

Lemon Meltaways
Cookies
1 3/4 cups cake flour
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
2/3 cup powdered sugar
1 egg yolk
2 1/2 tablespoons fresh lemon juice (about 1 large lemon)
Zest of 1 large lemon
Glaze
3 tablespoons corn syrup
1 1/2 teaspoon fresh lemon juice
1-2 tablespoons colored sanding sugar
Heat oven to 350. Line large baking sheet with parchment paper.
In a small bowl, combine cake flour and baking powder. Set aside.
In a medium mixing bowl, beat butter, sugar, egg yolk, lemon juice and zest on high speed until light and fluffy, about 2 minutes. Add flour mixture and stir by hand until soft dough forms. If too dry, add a small amount of water or additional juice.
Spoon dough into large decorating bag fitted with large star tip. Pipe dough into "S" shapes, 2 inches long on baking sheet (see baker's hint below). Cookies can be close together on pan. Alternatively, spoon dough onto baking sheet in small round balls. With back of spoon, flatten down. Bake for 12-14 minutes until light golden brown.
For the glaze: In a small cup, mix together the corn syrup and lemon juice.
Remove cookies from oven and immediately brush with glaze. Return to oven and bake for 2-3 minutes. Remove and sprinkle tops with colored sugar. Cool completely before removing from pan. Store tightly covered.
Serves 24.
Nutrition values per serving: 108 calories, 6 g fat, 12 g carbohydrates, 0 g fiber, 1 g protein, 25 mg cholesterol, 8 mg sodium.