Lemon Shortbread Cookies

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!