Lemon Shortbread Cookies
- 1 pound unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon kosher salt
- 1 tablespoon lemon zest
- 3 3/4 cups all purpose flour
Although there are not many steps for this recipe it is important to follow them exactly. It is helpful if the butter is VERY soft, I usually leave mine out overnight, so that the butter and sugar will cream together well at a low speed. Over beating will cause the cookies to taste greasy, using too high of a speed when mixing the dough will cause air bubbles in the cookies as they bake.
Preheat oven to 375°
Cream together the butter, powdered sugar, vanilla, lemon extract, salt, and lemon zest at low speed.
Add the flour all at once, and beat at the lowest speed that will still move your paddle attachment through the dough. As soon as the dough comes together and the flour is incorporated turn off your machine. Wrap the dough in plastic and refrigerate until firm.
Cut dough into two pieces and roll out between sheets of parchment paper (to prevent sticking) to about a 1/4 inch thickness. Cut cookies into circles, and bake on parchment lined baking sheets for about 15 minutes, until golden on the edges.
Let cool on the cookie sheet for at least 10 minutes, then move to a wire rack and cool completely. Finish with lemon glaze.
- 1 cup powdered sugar
- 1 tablespoon (approximately) lemon juice
Mix together powdered sugar and lemon juice to make a thin glaze. You can adjust the amount of lemon juice to make the glaze thicker if you want more of a “frosted” look.
Spread the glaze on the cookies and let dry before stacking.