VERY LEMON SHORTBREAD

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Very Lemon Shortbread image

These are tangy, melt-in-your-mouth shortbread with just the right amount of sweetness. I love citrus in baked goods and I am always trying to incorporate the flavor into something new. While lemon isn't new to shortbread, this happens to be my very favorite. note: it is not necessary to chill the dough but it makes it so much easier to cut out shapes

Provided by cakeconspiracy

Categories     Dessert

Time 25m

Yield 15 cookies, 12-15 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, at room temp
1 1/2 confectioners' sugar, separated
1/2 cup confectioners' sugar, separated
1 teaspoon lemon, emulsion
2 the zest and the small lemons, juice of

Steps:

  • Sift the flour and salt together. Set aside.
  • In a separate bowl cream the butter and 1/2 cup confectioners sugar together until smooth (about 2-3 minutes), add the lemon emulsion and half the lemon zest and stir until incorporated.
  • Add the flour mixture and beat just until crumbly.
  • Using your hands work dough into a flat disk, put into a zip top baggie and chill in the fridge for an hour.
  • Preheat oven to 350.
  • Line cookie sheets with parchment paper.
  • Lightly flour a surface and roll dough out 1/4 inch thick.
  • Using a 2" cookie cutter, cut out shapes and place on prepared pan.
  • Bake for 10-12 minutes or until cookies are lightly browned.
  • Cool on wire rack completely.
  • Icing: Sift the remaining confectioners sugar and then add lemon juice, stir until smooth. Add the remaining zest.
  • Drizzle icing onto cooled cookies or dip the face of the cookies into the icing and gently tap off the excess. Let icing crust.

Nutrition Facts : Calories 232.9, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 51.1, Carbohydrate 21.6, Fiber 0.6, Sugar 5.2, Protein 2.3

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