Lemon Shortbread Cookies

🧂 Ingredients

• 150 g all-purpose flour
• ½ teaspoon salt
• 115 g unsalted butter

  softened to room temperature
• 50 g powdered sugar
• 1 tablespoon lemon zest

  from 1 lemon
• 1 teaspoon lemon juice
• 50 g powdered sugar
• 2 teaspoons lemon juice
• lemon zest

  for sprinkling on top

Instructions

• 1 Flour mixture: In a small bowl, stir together flour and salt. Set aside.
• 2 Butter mixture: In a large mixing bowl, use an electric hand mixer to beat the
  softened butter until it becomes very creamy. Add the powdered sugar, lemon
  juice, and lemon zest. Beat on low speed until creamy and fluffy.
• 3 Combine flour and butter mixtures: Add the flour mixture and mix on low speed
  until it forms a crumbly dough. It may look a bit dry at first but it'll come
  together if you keep mixing. It should stick together if you squeeze a handful
  of dough together.
• 4 Press dough together: Turn the dough out onto a sheet of parchment paper. Use
  your hands to press the dough together into a flattened disc shape.
• 5 Roll dough: Lay another sheet of parchment paper on top of the dough. Use a
  rolling pin to roll the dough out until about ¼" thick.
• 6 Chill dough: Slide the parchment paper onto a cutting board to transfer it to
  the fridge. Chill the dough sheet in the fridge for about 1 hour or until firm.
• 7 Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper and
  set aside.
• 8 Cut out cookies: Once chilled, peel the top layer of parchment paper off the
  dough sheet. Use a 3" scalloped cookie cutter to cut out cookies from the dough.
  Place each cookie on your lined baking sheet, leaving about 1" in between each
  cookie. Re-roll the scraps and cut out more cookies. If the dough has become too
  soft while you've been working with it, chill the baking sheet in the fridge for
  about 15 minutes before baking.
• 9 Bake: Bake the cookies for about 14-15 minutes or until the bottom edges of the
  cookies begin to lightly brown.
• 10 Cool: Let the cookies cool on the baking sheet for about 5 minutes before
  transferring them to a wire rack to cool completely before icing.
• 11 Mix icing: In a small bowl, stir together powdered sugar and lemon juice until
  it becomes a thick but viscous icing. If it's too thin, add a bit more powdered
  sugar. If it's too thick, add a bit more lemon juice.
• 12 Ice the cookies: Transfer the icing to a piping bag and snip the tip of the bag
  off. Drizzle the icing on top of the cookies. Zest a lemon directly over the
  cookies before the icing sets.

Nutrition Info