Description
A light and easy to make lemon shortbread cookie topped with a tangy glaze, this classic cookie is sure to please even the toughest critics!
Ingredients
- FOR THE COOKIE DOUGH:
- ¾ cups Softened Butter, Cubed
- ½ cups Icing Sugar
- 2 cups All-purpose Flour
- 1 Tablespoon Fresh Lemon Juice
- ½ Tablespoons Lemon Zest, Plus More For Garnish
- FOR THE LEMON GLAZE:
- 1 cup Icing Sugar
- ½ Tablespoons Fresh Lemon Juice
Preparation
Line a cookie sheet with parchment paper, and preheat oven to 325ºF.
Mix butter and sugar in a mixing bowl with a fork until well combined. Add flour, lemon juice, and zest to the butter mixture, and mix until it forms a soft dough.
Roll out shortbread dough on a lightly floured surface to between 1/4 and 1/2 inch in thickness. Use a cookie cutter and cut out the shortbread cookies.
Place individual cookies on parchment-lined cookie sheet, making sure they are evenly spaced and not too crowded.
Bake lemon shortbread cookies for 15 minutes. Immediately remove cookies from oven and place on a wire rack to cool.
While cookies cool, mix icing sugar and lemon juice in a bowl to make the lemon glaze. Pour glaze over cooled cookies, and refrigerate cookies until glaze is fully set.
Serve the lemon shortbread cookies garnished with fresh lemon zest.
