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.
Course: Appetizer, Dessert, Snack
Keyword: cookies, lemon, shortbread
Author: Beth Cato
1cupunsalted butter2 sticks, softened
1lemonzested and juiced
1/2Tablespoonfresh lemon juicemore as needed
1/2teaspoonvanilla extractclear, if available
yellow or white sanding sugaroptional
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.