Lemon Shortbread Cookies
Serving Size / Yield
- ½ C. butter, softened
- ⅓ C. sugar
- 4 tsp. grated lemon peel
- 1 tsp. vanilla extract
- 1 C. all purpose flour
- 2 Tbs. + 1 ½ tsp. cornstarch
- ¼ tsp. ground nutmeg
- ⅛ tsp. salt
- ½ cup confectioner's sugar
- 2-3 Tbs. lemon juice
Preheat oven to 350 degrees.
With a hand-held or stand mixer, cream the butter and sugar in a medium bowl.
Mix in lemon peel and vanilla.
In a separate small bowl, combine the dry ingredients (flour, cornstarch, nutmeg and salt).
Gradually incorporate this mixture to the butter mixture and mix well. The consistency will be crumbly. Mold dough into a ball.
Flour a flat surface and press the dough to a thickness of ½ an inch.
With a 1 inch fluted cookie cutter, cut out individual cookies. Align them 1 inch apart on an baking sheet (no oil or butter on it).
If so desired, use a fork to imprint designs on the edges. Reuse the scraps until you use up all the dough.
Bake 12-15 minutes or until firm. Set them aside to cool for 2-3 minutes. Transfer to a baking sheet to cool completely. Combine the lemon juice and confectioners sugar for the drizzle. Use a spoon or plastic bag with the corner cut out to drizzle over the cookies.