Description
You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that’s not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Lemony delicious! Cookies taste more lemony the next day.
Ingredients
- 4 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 cups unsalted butter at room temperature
- 1 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter, melted
- ⅓ cup lemon juice, or more to taste
- 3 cups confectioners’ sugar
- lemons, zested
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift or whisk flour
- salt
- and baking powder together in a bowl.
- Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners’ sugar
- lemon juice
- and flour mixture; mix until well combined.
- Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
- Bake in the preheated oven until cookies are light brown on the bottom but still very light on top
- about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
- Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners’ sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
- Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set
- about 2 hours.
- Store cookies in an airtight container between layers of waxed paper.
Prep Time: 45 mins
Cook Time: 10 mins
Total Time: 2 hrs 55 mins
Servings: 24