Lemon Shortbread Cookies

Melt-In-Your-Mouth Lemon Shortbread Cookies

Ingredients:

1 cup softened butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups flour
1/2 cup cornstarch
1/2 teaspoon salt

For the drizzle:

1 1/3 cups powdered sugar
3-4 tablespoons lemon juice (or juice from about 1 large lemon)
lemon zest from 1 lemon
water (to thin, if needed)

Directions:

Cream the butter, 3/4 cup powdered sugar, and vanilla in the bowl of a stand mixer.
Combine the dry ingredients (flour, cornstarch, salt) in a medium bowl. Add the dry ingredients to the wet ingredients and mix on low until well-combined but still crumbly, about 1 minute. Turn mixer to medium and mix for an additional 2-3 minutes, until the dough comes together.
Roll the dough out into a 9"x12" rectangle between 2 pieces of parchment paper. It should end up being about 1/2"-3/8" thick.
Transfer the parchment and dough to a baking sheet and refrigerate for about 30 minutes.
Preheat oven to 325°F (165°C).
After refrigeration, lift the dough from the baking sheet and cut it into 1 1/2" squares.
Place the cold dough on parchment-lined baking sheets. You don't need much room between them (about 1") because they don't spread much.
Bake for 9-11 minutes, until pale golden brown on the edges.
Let cool for 1 minute on the baking sheet before transferring to a wire cooling rack to cool completely.
Mix together the powdered sugar, lemon juice, and lemon zest for the drizzle in a small bowl. Add water, if needed, to create a consistency that is loose enough to drizzle. Use a spoon to drizzle the icing over the cooled shortbread cookies. Let the drizzle harden before storing in an airtight container.

Prep Time: 15 minutes | Cooking Time: 11 minutes | Total Time: 56 minutes
Kcal: 120 kcal per cookie | Servings: 24 cookies

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