Classic Lemon Shortbread

Submitted by Aunt Willie

"From the Pittsburgh Post Gazette. These have earned a permanent spot on my Christmas Cookie Tray. I sometimes skip the glaze and just dust with confectioner's sugar when cookies have cooled. Prep time does not include chill time."

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 48 cookies

ingredients

• Cookie

• 1 cup butter, softened (2 sticks)
• 1⁄2 cup sugar
• 1 egg
• 1 teaspoon lemon extract
• 1 tablespoon grated lemon rind
• 2 cups all-purpose flour
• 1⁄2 cup yellow cornmeal
• 1⁄4 teaspoon salt

• Glaze

• 2 tablespoons butter, softened
• 1 1⁄2 cups confectioners' sugar
• 2 - 2 1⁄2 tablespoons lemon juice

directions

1. Beat butter until fluffy in a large bowl.
2. Beat in sugar, egg, lemon extract and lemon rind.
3. Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well.
4. Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 3 hours. (Can also freeze at this point. Frozen dough keeps for 3 months).
5. Preheat oven to 350 degrees. Lightly grease cookie sheets.
6. Cut dough into 1/4 inch thick slices.
7. Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes.
8. Remove from pan and cool on wire racks.
9. For glaze, beat butter, confectioner's sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies.