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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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 Ingredients:
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 |
Directions:
1. Sift the flour and salt together. Set aside.
2. 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.
3. Add the flour mixture and beat just until crumbly.
4. Using your hands work dough into a flat disk, put into a zip top baggie and chill in the fridge for an hour.
5. Preheat oven to 350.
6. Line cookie sheets with parchment paper.
7. Lightly flour a surface and roll dough out 1/4 inch thick.
8. Using a 2 cookie cutter, cut out shapes and place on prepared pan.
9. Bake for 10-12 minutes or until cookies are lightly browned.
10. Cool on wire rack completely.
11. Icing: Sift the remaining confectioners sugar and then add lemon juice, stir until smooth. Add the remaining zest.
12. Drizzle icing onto cooled cookies or dip the face of the cookies into the icing and gently tap off the excess. Let icing crust.
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