Classic Lemon Shortbread

Recipe by Aunt Willie
READY IN: 1hr
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition

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.