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