Irresistible Lemon Shortbread Cookies Recipe

Ingredients

• 4 cups all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 2 cups unsalted butter at room temperature
• 1 cup confectioners' sugar
• 2 tablespoons fresh lemon juice
• 6 tablespoons unsalted butter, melted
• 0.33 cup lemon juice, or more to taste
• 3 cups confectioners' sugar
• lemons, zested

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) for baking.
2. In a mixing bowl, sift or whisk together the flour, salt, and baking powder.
3. In a large mixing bowl, cream the butter with a wooden spoon until it's very creamy. Gradually add the confectioners' sugar, lemon juice, and flour mixture, mixing until everything is thoroughly combined.
4. On a lightly floured surface, roll the dough to a 1/4-inch thickness. Use a round cookie cutter to cut out the cookies. Transfer the cut cookies to ungreased baking sheets.
5. Bake in the preheated oven until the cookies turn light brown on the bottom but remain light on top, approximately 10 minutes. Let the cookies cool on the baking sheets for about 2 minutes before moving them to wire racks to cool completely.
6. In a small bowl, whisk together the melted butter and lemon juice. Incorporate the lemon zest and whisk again. Gradually whisk in the confectioners' sugar, 1 cup at a time. If needed, add more lemon juice to achieve a thin glaze consistency.
7. Dip the top of each cookie into the glaze and place them on a wire rack set over waxed paper or parchment paper. Allow the cookies to sit until the glaze is fully set, about 2 hours.
8. Preserve your lemon shortbread cookies in an airtight container, layered with waxed paper to maintain their deliciousness.

Nutrition

• Calories: 317 kcal
• Fat Content: 18 g
• Fiber Content: 1 g
• Sugar Content: 20 g
• Sodium Content: 62 mg
• Protein Content: 2 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 37 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g