Lemon Shortbread Cookies

• porcje: 36 servings
• czas aktywny: 3 hours 30 minutes
• całkowity czas: 3 hours 45 minutes

Składniki

2/3 cup (135g) granulated sugar

2 Tablespoons fresh lemon zest

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

1 Tablespoon (15ml) fresh lemon juice

1/2 teaspoon pure vanilla extract

2 cups (250g) all-purpose flour (spooned & leveled)

1/3 cup (40g) cornstarch

1/8 teaspoon salt

optional (if not icing cookies): coarse sparkling sugar, for sprinkling

1 cup (120g) confectioners’ sugar, sifted

1 Tablespoon (15ml) fresh lemon juice

1 Tablespoon (15ml) milk (any kind), heavy cream, or half-and-half

1/4 teaspoon pure vanilla extract

optional: fresh lemon zest for garnish

Wskazówki

Make the cookies

Place the sugar and lemon zest in a small food processor, and pulse several times (about 12–15 times) until the sugar is moistened and lemon zest is finely chopped. This step is imperative and should not be skipped.

In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the lemon sugar and butter together on high speed until creamy, about 2–3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the lemon juice and vanilla, and beat until combined. Scrape down the sides and bottom of the bowl as needed. Add the flour, cornstarch, and salt and beat on low speed for 1 minute as the mixture begins to combine. Turn the mixer up to medium speed and beat until the dough clumps together, about 1–3 minutes. The dough will be thick yet soft.

Dust a piece of parchment paper or silicone baking mat generously with flour. Using a floured rolling pin, roll the dough out to about 1/4 to 1/2 inch thick. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly thick. Transfer the rolled-out dough (still on the parchment/baking mat) to a baking sheet. Cover and refrigerate for at least 3 hours, or up to 2 days.

Once chilled, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

Using a cookie cutter, cut the dough into shapes. Re-roll the dough scraps and continue cutting until all is used. *Work quickly. If the dough sits out for too long and the cookies feel room-temperature or soft to the touch, refrigerate the shaped cookies for 15 minutes before baking.* If desired, use a fork to gently poke holes in the tops of the cookies (don’t push all the way through). If using (instead of icing), lightly sprinkle coarse sparkling sugar on top of the cookies. It won’t stick at first, but it will as the cookies bake.

Bake for 14–15 minutes, until the edges are set and just starting to turn golden. If your cookies are cut smaller than 2 inches, keep an eye on them after the 10-minute mark. If your cookies are larger than 2 inches, they may take longer to bake. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

For the icing

In a small bowl, whisk the confectioners’ sugar, lemon juice, milk/cream, and vanilla together until smooth. Dip the tops of the cooled cookies in the icing, and let any excess drip off over the bowl before placing the cookies on a cooling rack or baking sheet to dry. Feel free to top each with fresh lemon zest while icing is still wet. The icing sets after about 1 to 2 hours, so you can easily store, stack, and transport the cookies.

Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies can be stacked. Cover and store iced cookies at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Cover and store plain cookies at room temperature for up to 5 days.