lemon shortbread cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 dozen
Ingredients
  • ⅔ cup unsalted softened butter
  • ⅓ cup plus 1tbsp powdered sugar
  • ¼ cup fresh lemon juice (from 1 large lemon)
  • zest of 2 lemons
  • 1 tsp vanilla extract
  • 1¾ cup plus tbsp flour, sifted
  • 1 tbsp corn starch
  • ⅔ cup powdered sugar (for dusting after baked)
Instructions
  1. Cream butter and sugar in a stand mixer until light yellow. Add lemon juice, zest and vanilla and mix on low until combined. Add flour and corn starch, mix on medium until dough is smooth.
  2. Place dough on a lightly floured surface. Divide in half and roll each half into a log (about 2" in diameter). Wrap log in plastic wrap in place in fridge for at least 2 hours.
  3. Preheat oven 350 degrees, line a baking sheet with parchment paper. Remove logs from fridge and plastic wrap. Cut into ⅓" slices and place on sheet (they do not spread much so you can place them close but not touching).
  4. Bake for 10 minutes or until the bottoms begin to become golden. Remove from oven and allow to cool on sheet for 5 minutes. Gently toss with powdered and then allow to cool completely on a wire rack.
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/04/08/lemon-shortbread-cookies/