• In a medium bowl, whisk flour, cornstarch, baking soda, and baking powder together. Set aside.
• In a large bowl add butter and sugar and mix using stand mixer or hand beater until the mixture is fluffy and light lemon colored.
• Add in meyer lemon juice, and egg yolk and beat until incorporated.
• On a low setting, slowly beat flour mixture into creamed butter. Mix until fully combined.
• Divide dough into two separate balls.
• Using parchment paper, place a sheet on either side of dough balls and lightly roll to flatten. Repeat with other cookie dough ball.
• Set dough, stacked on top of one another on a flat surface in refrigerator for at least an hour and up to 24.
• After an hour, remove dough from fridge and roll out to ¼ inch thickness. Keep parchment paper on and roll pin over.
• Pre-heat oven to 325℉
• While oven heats, cut cookies out, using a smaller 2 inch cookie cutter (or slightly same size).
• Using parchment paper from cookie chill, line baking sheets
• Bake cookies for 12-15 minutes or until edges start to brown.
• Remove cookies from hot pan promptly and cook on wire rack.
• Repeat process until all dough is used.

Meyer Lemon Citrus Glaze

• Mix powdered sugar with freshly squeezed meyer lemon juice. Add citrus zest and mix until all sugar is dissolved.
• Working quickly and in batches of ten cookies at a time, brush glaze over just the top of the cookies. You can also dip the cookies into the glaze (just the top surface) coating evenly.
• Set cookies back on drying rack to let any access glaze drip off.
• After glazing every batch of ten cookies, sprinkle with pea shoot sugar before the glaze sets.
• Repeart process until all cookies are glazed and garnished.