The Pioneer Woman Tasty Kitchen
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Glazed Lemon Shortbread Cookies

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Level: Easy

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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.

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