Glazed Lemon Shortbread Cookies

I have a longtime love affair with lemon. And shortbread. And icing. So what could be better than combining the three?  Very little, that’s what. Hence, these delectable cookies I whipped up the other day.

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I used powdered lemon juice from King Arthur Flour, but since the recipe only calls for a teaspoon and a half, you could also use the powdered lemon juice packets in the juice aisle at the grocery store. Have you tried those?  They’re quite tasty to add to your water at a restaurant or when out and about. I don’t care for plain water…it’s a quirk.  Anyway, don’t feel you have to order the 8 oz bag from King Arthur if you’d rather not.

The powdered juice is optional, but I think it adds so much lemon flavor to whatever you make, and it’s especially nice in these cookies.  Anyway, here’s the easy-peasy recipe…it takes about 30 minutes, plus another 30 for cooling and glazing, and makes about 36 cookies.

Glazed Lemon Shortbread Cookies

  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 1-1/2 tablespoons lemon juice
  • 1 teaspoon lemon juice powder, optional
  • 2 cups all-purpose flour
  • ¾ teaspoon salt

Glaze:

  • ¾ cup powdered sugar
  • 1 tablespoon butter, melted
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon juice powder, optional
  • Lemon, for the zest

1. Preheat oven to 350 degrees.

2. Whip butter until very creamy, then stir in powdered sugar and lemon juice. Add lemon juice powder, if using, flour, and salt. Stir until well-mixed.

3. Roll into one-inch balls and place 2” apart on ungreased cookie sheet. Flatten slightly with a glass or your fingers (the glass will stick, fingers work best).

4. Bake 13-15 minutes, until barely browned on bottom.

5. Remove from oven and let cool for a minute on the cookie sheet, then remove to a wire rack to cool completely.

6. When the cookies are cooled, mix the glaze ingredients. Dip the top of each cookie into the icing (don’t submerge it, just quickly dip and twist to get any excess off) and place the cookies back on the wire rack. Before the icing dries, zest a lemon and sprinkle the strips on top to make the cookies beautiful!

Click here for the printable recipe

They would be a delicious gift for Mother’s Day, don’t you think? Too bad my children and husband don’t read my blog!

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