Lemon Shortbread Cookies




With the last few lemons hanging on our tree, I made a big batch of lemon cookies and mailed them to lots of people for important reasons: my grandma’s 90th birthday, my dad’s 65th birthday, the staff in the NICU for being amazing with Leo, and to Leo’s birth parents in thanks for giving us him. Lemon shortbread cookies are WORTH all this celebration and gratitude, right??


1/2 c butter, cold
1/2 c white sugar
1 egg
1 1/2 c flour
1 T lemon zest
1/2 t salt

1 T lemon juice
1/2 c powdered sugar


In a mixing bowl, put in the sugar, flour, lemon zest, and salt. Chop up the butter into small pieces. Place in bowl, and mix gently. Add the egg. Mix together. (If it doesn’t look like hard dough, take out of the bowl and mix together with your hands. Make sure you get all the butter mixed together.)

Next, roll the dough into one long tube, and roll it in parchment paper. Put this in the freezer for about 20-30 minutes.  Turn the oven on to 350 degrees. Once the dough is cold, take out of the freezer, and cut into 1/2 inch slices and put on an insulated cookie sheet. Bake for 20-25 minutes, or until golden.

To make the glaze, add lemon juice to 1/2 c powdered sugar. Drizzle over the cookies when cold. Feel free to add more zest to garnish.


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