2Tbspclementine zestdon't skimp! (plus extra for garnish)
1and 1/2 cup flour
2Tbsunsalted butterroom temperature
juice of 2 or 3 clementines for thinning the frosting
Cream the butter and sugar together with the zest. Gradually add the flour and cornstarch and mix until the dough comes together.
Finish bringing the dough together with a big spoon until there are no dry crumbly bits. Cover with plastic wrap and refrigerate for an hour.
Preheat the oven to 350F
Using a small scoop, or a tablespoon measuring spoon, scoop out dough and roll into a ball. Place on an un-greased baking sheet 2 inches apart and bake for about 11-12 minutes. They will still be pale, but may look slightly golden around the bottom edge. (Longer cooking will result in a crunchier cookie, shorter cooking time results in a softer shortbread.) Let cool on baking sheet for a few minutes before transferring to a rack to cool completely before frosting.
To make the frosting, blend the soft butter with the sugar, adding enough juice to get it to a spreadable consistency. If it becomes too thin, add a little more sugar. Stir until it is creamy, with no sugar lumps. Frost each cookie and garnish with a sprinkle of zest.
https://theviewfromgreatisland.com/clementine-melting-moments-recipe/ December 17, 2018