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Lemon Shortbread Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Sweet and tart lemon shortbread cookies that will melt in your mouth.

Ingredients

  • FOR THE COOKIE:
  • 1 cup Softened Butter
  • ¾ cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 cups Flour
  • ½ cups Cornstarch
  • ½ teaspoons Salt
  • FOR THE DRIZZLE:
  • 1-⅓ cup Powdered Sugar
  • 3 Tablespoons To 4 Tablespoons Lemon Juice
  • 1 whole Lemon, Zested
  • Water To Thin (if Needed)

Preparation

Cream butter, powdered sugar, and vanilla in the bowl of a stand mixer.

Combine flour, cornstarch, and salt in a medium bowl. Add dry ingredients to wet ingredients and mix on low until well-combined but still crumbly, about 1 minute. Turn mixer to medium and mix for an additional 2–3 minutes, until the dough comes together.

Roll the dough out into a 9×12 inch rectangle between 2 pieces of parchment paper. It should end up being about 1/2 to 3/8 inch thick. Transfer the parchment and dough to a baking sheet and refrigerate for about 30 minutes.

Preheat oven to 325ºF.

After refrigeration, lift dough from the baking sheet and cut it into 1 1/2 inch squares. Place the cold dough on parchment-lined baking sheets. You don’t need much room between them (about 1 inch is enough) because they don’t spread much.

Bake for 9–11 minutes, until pale golden brown on the edges. Let cool for 1 minute on the baking sheet before transferring to a wire cooling rack to cool completely.

For the drizzle, mix powdered sugar, lemon juice, and lemon zest in a small bowl. Add water, if needed, to create a consistency that is loose enough to drizzle. Use a spoon to drizzle the icing over the cooled shortbread cookies. Let the drizzle harden before storing in an airtight container.

Notes:
1. When you start mixing, the dough will look crumbly. Continue to mix until the dough comes together—it will!
2. Try not to overwork the dough once you roll it out or to re-roll because it will get bumpy. However, if you must, the drizzle will cover some imperfections!

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Profile photo of Jennifer Ward

Jennifer Ward on 12.27.2017

I really like these cookies. The dough was a dream to work with and I like that after cutting them they all fit on one pan so cooking is fast. The cookies are not too sweet (an appeal to me) and the glaze is where most of the sweetness is added, so you can use as much or little as you like. I’ve made them twice – the 2nd time I tried using orange peel and oj instead of lemon. It was good, but I like the lemon better. I think lime would also work really well.

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