Lemon Shortbread (Print Version)

# Ingredients:

01 - 2/3 cup granulated sugar (133g).
02 - 2 tablespoons fresh lemon zest (6g).
03 - 3/4 cup unsalted butter, softened (168g).
04 - 1/2 teaspoon vanilla extract (2g).
05 - 1/4 teaspoon salt.
06 - 1 3/4 cups all-purpose flour (245g).
07 - 1/3 cup granulated sugar (67g).
08 - 1 tablespoon unsalted butter, melted (14g).
09 - Pinch of salt.
10 - 1 teaspoon fresh lemon zest.
11 - 3/4 cup powdered sugar (90g).
12 - 2 teaspoons fresh lemon juice (10g).
13 - 2 teaspoons milk (10g).

# Instructions:

01 - Process sugar and zest in food processor or beat together in mixer until combined.
02 - Beat butter, lemon-sugar, vanilla, salt until creamy. Mix in flour until just combined. Dough will be crumbly but hold together.
03 - Divide in half. Roll each into 6½-inch log. Wrap in plastic. Chill 1 hour.
04 - Roll logs in sugar. Cut into 1/2-inch rounds. Chill 20 minutes. Heat oven to 350°F.
05 - Bake 14-15 minutes until light golden. Cool 5 minutes on pan. Transfer to rack.
06 - Mix all glaze ingredients. Dip or drizzle cookies. Let set before serving.

# Notes:

01 - Don't use European butter.
02 - Can freeze dough or baked cookies.
03 - Use paper towel rolls for perfect rounds.
04 - Process zest with sugar for best flavor.
05 - Store up to 5 days.
06 - Good make-ahead cookie.

Back