If you are looking for something lighter and different to bake, these lemon shortbread cookies are a great option. They are a delicious shortbread, easy to make with a little bit of fresh citrus and it goes together in a snap.
Ingredients
- 3/4 cup salted butter at room temperature
- 1/2 cup cornstarch
- 1/2 cup confectioner’s sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup confectioner’s sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- Cream together the butter, cornstarch, and confectioner’s sugar with an electric mixer until well-combined, about 3 minutes.
- Add flour to the butter mixture until just combined.
- Add the lemon zest and the lemon juice. Beat until thoroughly mixed and a soft dough is formed.
- Divide the dough in half and turn each half out onto a piece of parchment or waxed paper.
- Form each half into a 1-inch roll, twisting the ends of the paper to seal. Refrigerate until firm, about 1 hour.
- When ready to bake, preheat the oven to 350ºF. Slice the dough into 1/4-inch slices and place onto a rimmed baking sheet lined with parchment paper.
- Bake until set, about 10 minutes. Cookies will not brown. Remove from the oven and allow to cool.
For the Lemon Glaze
- Cream together the butter, cornstarch, and confectioner’s sugar with an electric mixer until well-combined, about 3 minutes.
- Add flour to the butter mixture until just combined.
- Add the lemon zest and the lemon juice. Beat until thoroughly mixed and a soft dough is formed.
- Divide the dough in half and turn each half out onto a piece of parchment or waxed paper.
- Form each half into a 1-inch roll, twisting the ends of the paper to seal. Refrigerate until firm, about 1 hour.
- When ready to bake, preheat the oven to 350ºF. Slice the dough into 1/4-inch slices and place onto a rimmed baking sheet lined with parchment paper.
- Bake until set, about 10 minutes. Cookies will not brown. Remove from the oven and allow to cool.
