Whisk or sift together all-purpose flour*, baking powder, baking soda, cornstarch and salt in a mixing bowl. Set aside.

* Excess flour will make the cookies spread. Fluff up the flour, spoon it into the measuring cup and level off with the back of a knife.

Place granulated sugar and lemon zest in a food processor and pulse a few times to make lemon sugar.

In a stand alone mixer fitted with a paddle attachment, cream the softened butter until light and fluffy, 3 minutes.

Add the lemon sugar you pulsed in the food processor and mix until well combined and creamy.

Mix in egg, fresh Meyer lemon juice and vanilla extract just to combined. Scrape the sides half way through.

With the mixer on low speed, gradually add the dry ingredients just to combined.

Dump dough onto bench and wrap in plastic wrap. Refrigerate at least 2 hours, best overnight.

Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.

Unwrap the dough and scoop a heaping teaspoon* at a time into 1-inch balls. Roll the balls in powdered sugar. Set rolled dough balls on a parchment lined baking sheet two inches apart.

* you could also use a 1-inch ice cream scoop

Bake for 9-11 minutes or until the edges are set and tops are matte, not shiny. Remove from oven and cool on baking sheet for 3-4 minutes before transferring to a cooling wire rack.

Dust with powdered sugar and enjoy. Yield 24 1-inch cookies.