Ingredients
Method
For the shortbread cookies:
- Arrange rack in center of oven. Preheat oven to 375°F.
- Mix butter, powdered sugar and lemon juice. I love using my KitchenAid Stand mixer for this, but any mixer will get the job done!
- Once incorporated, add in the salt and mix again.
- Sift in the flour, mixing in a little at a time to ensure you don't have a massive flour disaster (I learned the hard way!) It might look a little grainy like sand at first, but keep mixing it until it gets a bit more smooth.
- Using your hands, form the dough into a ball. Roll the ball into a log and chill for at least an hour. This will ensure that the cookies stay in their pretty circular shape when you bake them, versus melting into runny, thin cookies!
- Once chilled, cut the log into ¾' circular cookies and transfer to a lined baking sheet. I love to line a baking sheet with parchment paper for easy removal and cleanup. It's a win-win!
- Bake for 7-10 minutes. Watch the first round of cookies carefully because all oven temperatures vary.
- Remove the cookies when you think they are just about done. They should be slightly golden. brown on the bottom. They will set and firm up a bit on the hot pan. Let them cool on a wire wrack for optimal cooling.
To prepare the glaze & dress the cookies:
- Whisk all glaze ingredients together in a medium sized bowl. Let cool until glaze firms up.
- Using a small spoon, put a dollop of lemon glaze on each cookie. You could also just drizzle them with the glaze, but things might get a little messy. Finish dressing the cookies with a sprinkle of leftover lemon zest. Enjoy!
Notes
Did you try this recipe? Be sure to tag me, @la.dolce.limone over on Instagram!