Lemon Shortbread Cookies

Ingredients

• 4 oz unsalted butter (room temperature, 113 g)
• 1/3 cup granulated sugar (65 g)
• Zest of 1 - 2 lemons
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure lemon extract (optional, replace with vanilla extract if don’t have)
• 1 cup + 2 tablespoon all-purpose flour (142 g)
• 1/8 teaspoon kosher salt
• Extra sugar for sprinkling
• 2 tablespoon fresh squeezed lemon juice (30 g)
• 1 cup powdered sugar (100 g)
• Zest of 1/2 lemon

Instructions

1. 1

   Whisk together sugar and lemon zest to release the essential oil. Add softened butter, and the extracts to the bowl of a stand mixer along with the sugar mixture. Beat using the paddle attachment until combined and fluffy.

2. 2

   Whisk together flour and salt in a mixing bowl and add the flour mixture to the butter mixture. Mix until a dough forms.

3. 3

   Scrape the dough out of the bowl onto a piece of plastic wrap, shape into a rectangle. Refrigerate for at least 30 minutes to 1 hour.

4. 4

   When the dough is ready, take it out of the refrigerator and roll it out into a 9”x6” rectangle. Cut into 9 cookies using a pizza wheel. Place the cookies in a container and freeze for about 15 minutes while the oven is preheating.

5. 5

   Preheat the oven to 350°F.

6. 6

   When the oven is ready, place cookies on a parchment lined baking sheet 1 to 2 inches apart. Sprinkle granulated sugar over the top of cookies generously and bake for 15 - 20 minutes until the edges start to turn light brown.

7. 7

   Remove from the oven, let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

8. 8

   Optional: To make the lemon glaze, whisk together lemon juice, powdered sugar, and lemon zest in a small bowl. Dip the cooled cookies into the glaze or drizzle the glaze over the top of the cookies. Set glazed cookies back on a wire rack to allow the glaze to harden.