Classic Lemon Shortbread
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
48 cookies
ingredients
-
Cookie
- 236.59 ml butter, softened (2 sticks)
- 118.29 ml sugar
- 1 egg
- 4.92 ml lemon extract
- 14.79 ml grated lemon rind
- 473.18 ml all-purpose flour
- 118.29 ml yellow cornmeal
- 1.23 ml salt
-
Glaze
- 29.58 ml butter, softened
- 354.88 ml confectioners' sugar
- 29.58-36.97 ml lemon juice
directions
- Beat butter until fluffy in a large bowl.
- Beat in sugar, egg, lemon extract and lemon rind.
- Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well.
- 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).
- Preheat oven to 350 degrees. Lightly grease cookie sheets.
- Cut dough into 1/4 inch thick slices.
- Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes.
- Remove from pan and cool on wire racks.
- For glaze, beat butter, confectioner's sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies.
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RECIPE SUBMITTED BY
Aunt Willie
United States