The Humpherys Family

Lemon Shortbread Cookies

Source  Barbara Bakes
Recipe Added:  7/8/2013
2 cups flour
1/4 cup cornstarch
1/4 tsp salt
1 cup butter, softened
1/2 cup powdered sugar
1/2 tsp vanilla
1 Tbsp lemon zest
 Icing
1 1/2 cup powdered sugar
2 Tbsp fresh lemon juice
yellow food coloring, optional
yellow sanding sugar, optional
Sift together flour, cornstarch and salt and set aside. In a large mixing bowl, beat butter and powdered sugar until light and fluffy. Mix in vanilla and lemon zest. Gradually mix in dry ingredients until well blended. Shape dough in to a flat disk. Wrap in plastic wrap and refrigerate one hour.

Preheat oven to 350F. On a lightly floured surface, roll dough to 1/4 inch thick. Cut dough into desired shapes. Place cookies 1 inch apart on ungreased cookie sheets or sheets lined with parchment paper. Bake until lightly browned on bottom, about 10-12 minutes. Don't over bake. Cool 5 minutes on cookie sheet and then remove to a wire rack to cool.

Icing Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze. Spread on each cookie and sprinkle with yellow sanding sugar before icing dries.
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