Very Lemon Shortbread

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 12-15
YIELD: 15 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift the flour and salt together. Set aside.
  • In a separate bowl cream the butter and 1/2 cup confectioners sugar together until smooth (about 2-3 minutes), add the lemon emulsion and half the lemon zest and stir until incorporated.
  • Add the flour mixture and beat just until crumbly.
  • Using your hands work dough into a flat disk, put into a zip top baggie and chill in the fridge for an hour.
  • Preheat oven to 350.
  • Line cookie sheets with parchment paper.
  • Lightly flour a surface and roll dough out 1/4 inch thick.
  • Using a 2" cookie cutter, cut out shapes and place on prepared pan.
  • Bake for 10-12 minutes or until cookies are lightly browned.
  • Cool on wire rack completely.
  • Icing: Sift the remaining confectioners sugar and then add lemon juice, stir until smooth. Add the remaining zest.
  • Drizzle icing onto cooled cookies or dip the face of the cookies into the icing and gently tap off the excess. Let icing crust.
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