This new twist on my classic Shortbread mixes lemon zest into the dough and utilizes a splash of lemon glaze on top. It's a refreshing, delicious snack or breakfast treat!
Course: Breakfast, Dessert, Snack
Keyword: citrus, cookies, lemon, shortbread
Author: Beth Cato
2 pie plates
1lemon zested and juiced
1cupunsalted butter (2 sticks) softened
Preheat oven at 375-degrees. Apply nonstick spray to both pie plates.
Stir together the lemon zest, flour, sugar, and salt. Add butter, egg yolk, lemon flavor, and vanilla extract. Use hands to compress dough together to make a ball. Divide in half, placing one in each pie plate. Flatten dough with palms to create an even surface. Prick surface all over with a fork then use a knife to slash dough into triangular wedges.
Bake for 18 to 22 minutes, until edges are golden brown and middle is set. Remove from oven and cut again along slash marks. Let shortbread cool completely.
In a medium bowl, stir together confectioners' sugar and lemon juice to create a glaze with a consistency to drip and keep shape. Drizzle all over shortbread. Let set, then cut again along existing marks.
Shortbread keeps for several days at room temperature. It can be stored covered in pie plates, or stacked in a sealed container with wax paper between the layers.