In stand mixer, beat:
1 1/2 c butter, softened
1 1/3 c sugar
1/2 tsp salt
Beat until creamy.

Add:
3 eggs, 1 at a time

Add:
4 1/2 c flour
Mix just until blended.

Divide dough in half.
Wrap in plastic wrap.
Refrigerate for 2 hours OR freeze for 30 minutes.

Lemon Glaze:
In a bowl mix until smooth:
1 1/2 c confectioner sugar
1/4 c FRESH SQUEEZED lemon juice
 (2 lemons
will make more than this, but 1 is not enough)
Add more of both/ either as needed.  

On a floured surface, roll dough to 1/8" thick.
[TIP: I sprinkle flour on top of dough, then place a piece
of plastic wrap when rolling.]
Cut dough with a cookie cutter.  It is a sticky dough.
Tap cookie cutter in flour between each cut.
With a floured spatula, carefully place cookies on  
ungreased cookie sheets.

Bake @ 350, 8-12 minutes.
The larger the cookie, the longer it will need to bake.
Check cookie bottoms to see when done.  They should
be softly golden.

Dunk WARM cookies in glaze.
[TIP: I put the cookie in the glaze upside down.  It will set
on top of the glaze.  Give it a little nudge down to coat
sides.  Use a fork to lift cookie from glaze.  Gently tap fork
on edge of bowl to shake off excess glaze.]
Place on cooling rack to dry

Store in a tightly sealed container, with wax paper
between layers.
From the kitchen of Stephanie Knewasser.  A
shortbread cookie turns
incredible after a dip in a lemon
glaze.  
Fresh squeezed lemon juice is key (when I ran
out of fresh & used bottled juice it lost it's appeal).  
Cookie Labels
Lemon Cookies
Above: finished Lemon Cookies.  Below: 1)Transferring cut
cookies to a cookie sheet.  2) Dunking cookie upside down.  
3) Lemon Cookie Labels Printable.
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