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Glazed Lemon Shortbread Cookies


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  • Total Time: 30 minutes

Description

These cookies are a perfect blend of sweet and


Ingredients

Units Scale

Shortbread Cookie Dough

  • 18 Tbsp cold salted butter (cubed, )
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp almond extract
  • 2 cups all-purpose flour
  • 1 Tbsp lemon zest
  • 1 egg ((for egg wash))
  • 3/4 cup coarse sugar ((for making sugar cookie crust))

Lemon Glaze

  • 1 cup powdered sugar
  • 1/2 Tbsp lemon juice
  • 1/2 Tsbp lemon zest
  • 1 Tbsp milk (or milk alternative)


Instructions

Shortbread Dough

  1. start by creaming the butter and the sugars with an electric mixer. You will want to make sure your butter is cold!(Feel free to throw your sticks of butter in the freezer for 5-10 minutes to get them extra cold.)
  2. Once the butter and sugar are creamed, you will add in the zest and almond extract and combine.
  3. Add in the flour and mix until just combined and careful not to over mix the batter. Scrape the bowl with a spatula to make sure that excess flour and butter are combined.
  4. Once the dough is formed, dump onto cling wrap and mold the dough into a log. Wrap in the cling wrap and let it chill in the fridge for 2 hours or in the freezer for 30 minutes to an hour.
  5. Preheat the oven to 350*F . In a small bowl, beat one egg. In a separate bowl, pour the course sugar. Brush the dough log with egg wash then roll in the course sugar.
  6. Cut dough into slices that are about a half-inch thick. Place the dough on a parchment paper lined baking sheet. Cook in the preheated oven for 12-14 minutes.

Lemon Glaze

  1. While the dough is baking, make the glaze. In a small bowl, add powdered sugar, lemon juice and lemon zest and a small bit of milk. Add milk a ¼ tsp at a time until the glaze is the consistency you like. When the cookies are cooled, spread the glaze on top and enjoy!!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert