Lemon Shortbread Cookies

Step 1

Preheat oven to 325-degrees F. Have ready 2 baking sheets lined with parchment paper (or use non-stick ridged sheets).

Step 2

In a large bowl, add the butter and powdered sugar. Beat with an electric mixer on medium-high speed until fluffy, at least 2 minutes.

Step 3

Add the lemon zest and beat again.

Step 4

Sprinkle the flour and salt on top of the butter mixture, and beat just until combined.

Step 5

If the dough seems overly crumbly and dry, squeeze in a few drops of lemon juice at a time until it comes together. If you make this recipe by weight, it should be fine, but if you scoop-and-level to measure, you might accidentally add too much flour and the dough will be dry.

Step 6

Lightly dust a surface with the extra powdered sugar. Gather half of the dough into a disk, and using a rolling pin dusted with powdered sugar, roll out the dough to slightly less than 1/2-inch thickness. These cookies are somewhat thick for the best texture.

Step 7

Use any cookie cutters you like to cut out shapes. Use a small spatula to move the cookies to the sheet pan. Repeat with remaining half of dough until all of the dough is used to make cookies. You will get about 36 cookies, depending on the size of your cookie cutter.

Step 8

Bake for 9 minutes, until the edges of the cookies just start to turn a very light golden brown. Keep an eye on the cookie sheet on the bottom rack, and if your oven doesn't bake evenly, you may need to rotate the pans half-way through the baking time.

Step 9

Let the cookies cool completely on the cookie sheets.

Step 10

Before serving, whisk together the lemon juice and powdered sugar together until easily pour-able. Drizzle the lemon glaze over the cookies and serve.