Lemon Shortbread Cookies with Lemon Glaze

Lemon Shortbread Cookies

What does summer taste like? Lemon Shortbread Cookies with Lemon Glaze! They’re a tasty, tart treat for the beach, hiking trail or anywhere the summer takes you.

Lemon Shortbread Cookies with Lemon Glaze

Yield: 24-26 cookies

Lemon Shortbread Cookies with Lemon Glaze

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1/8 tsp. salt
  • 2¼ cup all-purpose flour
  • 1 lemon, zested and juiced with Zest ’N Press® Gadget
    Lemon Glaze
  • 2 tbsp. lemon juice
  • 1 cup powdered sugar
  • optional 1-2 drops yellow food coloring

Instructions

  1. Place butter and sugar into base of Mix-N-Stor® Pitcher. Place the cover on the pitcher and remove cap to fit electric beaters into the opening.
  2. Beat together butter and sugar with electric beaters until light and fluffy.
  3. Add salt and flour to butter mixture and whip with beaters until incorporated.
  4. Beat in lemon zest and 2 tbsp. of lemon juice until combined. Place in refrigerator to chill for 1–2 hours.
  5. Preheat oven to 350 degrees.
  6. Scoop cookie dough in 2 tbsp. size portion onto cookie sheet lined with Silicone Wonder® Mat.
  7. Bake for 8–10 minutes until set or lightly brown.
  8. Allow to cool and drizzle with lemon glaze if desired.
    Lemon Glaze
  1. Add lemon juice and powdered sugar to base of Mix-N-Store® Pitcher. Place the cover on the pitcher and remove cap to fit electric beaters into the opening.
  2. Beat until all sugar and lemon juice have been incorporated and icing has thickened.
  3. Add yellow food coloring if desired.
1 cup unsalted butter, softened
¾ cup granulated sugar
1/8 tsp. salt
2 ¼ cup all purpose flour
1 lemon, zested & juiced with Zest N’ Press1. Add butter and sugar into base of Mix N Stor pitcher. Use just the blue rim of the cover so electric beaters can fit into pitcher.
2. Beat together butter and sugar with electric beaters until light and fluffy.
3. Add salt and flour to butter mixture and whip with beaters until incorporated.
4. Beat in lemon zest and 2 tbsp. of lemon juice until combined. Place in refrigerator to chill for 1-2 hours.
5. Preheat oven to 350 degrees.
6. Scoop cookie dough in 2 tbsp. size portion onto cookie sheet lined with Silicone Wonder Mat.
7. Bake for 8-10 minutes until set or lightly brown.
8. Allow to cool and drizzle with lemon glaze if desired.Lemon GlazeMakes ½ cup
2 tbsp. lemon juice
1 cup confectioners sugaroptional
1-2 drops yellow food coloring1. Add lemon juice and confectioner’s sugar to base of Mix N’ Store pitcher. Cover with blue rim of the cover to allow space for electric beater to be placed.
2. Beat until all of the sugar and been incorporated and icing has thickened. Add food coloring to make yellow if desired.