Lemon Shortbread Cookies

Lemon Shortbread Cookies.

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

  1. Cream together the butter, cornstarch, and confectioner’s sugar with an electric mixer until well-combined, about 3 minutes.
  2. Add flour to the butter mixture until just combined.
  3. Add the lemon zest and the lemon juice. Beat until thoroughly mixed and a soft dough is formed.
  4. Divide the dough in half and turn each half out onto a piece of parchment or waxed paper.
  5. Form each half into a 1-inch roll, twisting the ends of the paper to seal. Refrigerate until firm, about 1 hour.
  6. 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.
  7. Bake until set, about 10 minutes. Cookies will not brown. Remove from the oven and allow to cool.

For the Lemon Glaze

  1. Cream together the butter, cornstarch, and confectioner’s sugar with an electric mixer until well-combined, about 3 minutes.
  2. Add flour to the butter mixture until just combined.
  3. Add the lemon zest and the lemon juice. Beat until thoroughly mixed and a soft dough is formed.
  4. Divide the dough in half and turn each half out onto a piece of parchment or waxed paper.
  5. Form each half into a 1-inch roll, twisting the ends of the paper to seal. Refrigerate until firm, about 1 hour.
  6. 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.
  7. Bake until set, about 10 minutes. Cookies will not brown. Remove from the oven and allow to cool.