Buttery, crumbly shortbread cookies infused with bright lemon zest and a hint of tangy glaze. These melt-in-your-mouth treats bring a refreshing citrus twist to the classic shortbread — perfect for tea time or holiday platters.
Ingredients
Directions
In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
Mix in lemon zest, lemon juice, and vanilla extract.
In another bowl, whisk together flour and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Shape dough into a log, wrap in plastic, and chill for at least 1 hour.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice chilled dough into ¼-inch rounds and place on the baking sheet.
Bake for 12–15 minutes, or until edges are lightly golden.
Cool completely. If desired, drizzle with a glaze made from powdered sugar and lemon juice.
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