Bready or Not: Lemon Shortbread Bites

Posted by on Jun 6, 2018 in Blog, Bready or Not, cookies, lemon | Comments Off on Bready or Not: Lemon Shortbread Bites

If you love lemon, brace yourself. These Lemon Shortbread Bites are small, delicious, and poppable like potato chips.

Bready or Not: Lemon Shortbread Bites

This recipe would be perfect for a potluck or picnic or shower. Anywhere where you need small cookies that aren’t necessarily filling… if you manage to restrain yourself.

Bready or Not: Lemon Shortbread Bites

These things are sandy and light in texture, and the lemon glaze gives a refreshing, bright flavor that isn’t hardcore sweet.

Bready or Not: Lemon Shortbread Bites

That’s what makes these so dangerous. They are cookies you can easily grab by the handful.

Bready or Not: Lemon Shortbread Bites

If you have clear vanilla extract, that’s ideal for this recipe so that it doesn’t tint the glaze. But regular ol’ vanilla will certainly do.

Bready or Not: Lemon Shortbread Bites

I don’t know how long these cookies will keep. They tend to vanish rather quickly.

Bready or Not: Lemon Shortbread Bites

Modified from Pink Cake Plate.

 

Bready or Not: Lemon Shortbread Bites

Bready or Not: Lemon Shortbread Bites

Be warned: this recipe makes dangerously-addictive lemony bites of shortbread! The recipes will make anywhere from 45 to 64 cookies, depending on how you slice up the dough, but keep in mind they will spread in the oven. For the glaze, use a clear vanilla extract, if possible, to keep the glaze white rather than tinted.

  • Cookies:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1 teaspoon lemon extract
  • zest of 1 lemon
  • Glaze:
  • 1/2 cup confectioners' sugar
  • 1/2 Tablespoon lemon juice (more as needed)
  • 1/2 teaspoon vanilla extract (clear, if available)
  • yellow or white sanding sugar, optional

In a large bowl, beat together butter and sugar until fluffy. Gradually add in the flour, lemon extract, and zest.

Lay out plastic wrap. Dump dough onto the surface and form into a 6-inch square about 3/4 inch thick. Completely wrap dough and set in fridge for at least two hours or overnight.

Preheat oven to 325-degrees. Using a knife or bench knife, cut dough into small squares; note that they will spread in the oven. Set up on parchment-covered cookie sheet, with cookies spaced out.

Bake 22 to 26 minutes, or until cookies are set and turning golden. Use parchment to slide them onto another surface to cool or let cool on cookies sheet.

Mix confectioners' sugar, lemon juice, and vanilla extract, until it forms thick but oozy consistency. Drizzle glaze over cookies. If desired, immediately sprinkle sanding sugar on top to create a glittery shine.

OM NOM NOM!