Lemon Shortbread Cookies

Melt in your mouth! The perfect cookie for tea or coffee. This recipe is flexible. Add your favorite nuts or lemon chips (or here) to give it a little extra if you are into it, but it really doesn’t need more than the four basic ingredients to be delicious! Drizzle a glaze over the top for a designer look or simply swirl the warm cookie in a little lemon icing. Sometimes simple is the best!

For more lemony recipes place LEMON in the search box above. Enjoy!

Recipe

Makes 1 and 1/2 dozen 2 inch cookies
Bake at 350 degree F until the bottom edge begins to turn light brown … about 15 to 20 minutes

2 Cups all purpose flour
1 Cup room temperature butter
1/2 Cup powdered sugar and more for rolling
1/4 Teaspoon salt even if using salted butter
2 Teaspoons lemon extract
1/2 Cup chopped nuts or lemon chips (optional)

Mix first five ingredients until dough follows the beaters or spoon around the bowl. Stir in ingredient 6 if using.

Roll each cookie into an 1 inch ball and place onto a nonstick baking sheet or parchment covered baking sheet.

Bake until golden around the edges. Remove from oven and cool.

Roll each slightly warm cookie in powdered sugar. Optional.

Icing:

1 Cup powdered sugar
1/2 Teaspoon lemon extract
1 Teaspoon lemon zest
1 Tablespoon butter-room temperature

Mix the 4 ingredients and then add enough fresh lemon juice to achieve spreading consistency, start with little, about 2 teaspoons and beat vigorously. Add more juice if necessary. Spreading consistency will be thicker than a drizzle and should hold shape. A drizzle should spin in a large thread from the tip of a spoon when the spoon is held up out of the icing.