Lemon Shortbread Cookies

Ah, Lemon Shortbread Cookies ��� a little taste of tangy-sweet heaven. These delicate, buttery cookies topped with a refreshing lemon glaze are just perfect for any occasion; be it family get-togethers, birthday parties or even just an ordinary day when you fancy a delicious treat. You’re gonna love these cookies. They’re easy to bake, even easier to devour and have a taste that will make your taste buds do a happy dance!

The combination of a sweet shortbread base and a tangy lemon frosting creates a truly delightful contrast of flavors. Plus, the texture is to die for; crispy on the outside and mouth-meltingly tender on the inside. How can you resist, right?

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Servings: 24 cookies
• Yield: 24 cookies

Trust me, once you taste these beauties you’ll want to keep this recipe at the top of your cookie-baking repertoire! Enough of the chit chat, lets get baking!

Ingredients & Equipment You’ll Need

• 2 cups all-purpose flour
• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract

And for glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons lemon juice

You will need:

• 1 large mising bowl
• 1 baking tray
• 1 cookie cutter
• 1 whisk or hand mixer

How To Make Lemon Shortbread Cookies

1. Preheat your oven to 350��F (175��C) and line a baking tray with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This gives the cookies their light, melt-in-your-mouth texture.
3. Sift in the all-purpose flour, salt, and fold till the dough is formed. Add in the lemon zest and vanilla extract, stirring until incorporated. This will give the cookies their lemony kick and deep flavor profile.
4. On a lightly floured surface, roll out the dough to a thickness of about 1/2 inch. Using a round cookie cutter, cut out cookies and place them on the prepared baking sheets.
5. Bake the cookies in the preheated oven for about 18-20 minutes or till edges are golden.
6. While the cookies are cooling, prepare the lemon glaze by whisking together confectioner’s sugar and lemon juice until smooth and thick.
7. Drizzle the cookies with lemon glaze and allow it to set before serving. Enjoy the tantalizing taste of Lemon Shortbread Cookies!

Tips For The Best Results

• Make sure your butter is softened, but not melted, to give the best texture to the cookies.
• Roll your dough out evenly to ensure all cookies bake at the same rate.
• Bake just until the edges are golden ��� you don’t want them to over bake and become hard.

Storage Tips

• Store these Lemon Shortbread Cookies in an airtight container at room temperature for up to a week.
• You can also freeze the baked and cooled cookies for up to 3 months ��� but be sure to defrost before serving!

Frequently Asked Questions

Q: Can I use fresh lemon juice instead of bottled?
A: Yes, in fact, fresh lemon juice will give a brighter flavor than bottled.

Q: Can I make these cookies gluten-free?
A: Yes, you can replace all-purpose flour with gluten-free flour.

Q: Can I make these cookies in advance?
A: Yes, the dough can be kept in the refrigerator for up to 3 days.

Q: What if I don’t have a cookie cutter?
A: No worries, you can simply roll your dough into balls and flatten with the bottom of a glass.

Q: What is the purpose of the lemon zest?
A: The zest gives an extra punch of lemon flavor.

Nutritional Facts of Lemon Shortbread Cookies

Per Serving – Calories: 123, Total Fat: 6.4g, Saturated Fat: 4.1g, Cholesterol: 17mg, Sodium: 55mg, Total Carb: 15.7g, Dietary Fiber: 0.3g, Sugars: 9.4g, Protein: 0.9g.

All in all, these Lemon Shortbread Cookies are a true delight. Serve them with a cup of tea or coffee for the perfect indulgent treat. Go ahead and bake a batch, and don’t forget to share the love (and cookies) around!