LEMON-BUTTER SHORTBREAD COOKIES

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The Lemon-Butter Shortbread Cookies are a delightful treat that brings the zest of summer right to your taste buds. With a buttery texture and a hint of lemon, these cookies are covered in a vibrant lemon glaze, making each bite a burst of flavor. Perfect for a sunny afternoon, these cookies are as easy to make as they are to eat—so easy, in fact, that you might want to have a friend nearby to help you resist the temptation of eating them all at once!

Why You’ll Love This Recipe

If you’re a fan of sweet and tangy flavors, these cookies will become your new favorite. The melt-in-your-mouth texture combined with a refreshing lemon taste is simply irresistible. Plus, they’re quick to assemble, making them perfect for spontaneous baking sessions.

Kitchen Equipment You’ll Need

  • Oven
  • Mixing bowls
  • Whisk
  • Wooden spoon
  • Rolling pin
  • Round cookie cutter
  • Baking sheets
  • Wire racks
  • Wax or parchment paper

Ingredients

Cookies:

  • 4 cups all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking yeast
  • 2 cups unsalted butter at room temperature
  • 1 cup powdered sugar
  • 2 tablespoons of fresh lemon juice

Lemon glaze:

  • 6 tablespoons unsalted butter, melted
  • 1/3 cup lemon juice, or more to taste
  • 3 cups of powdered sugar
  • Lemon zest

Step-by-Step Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a bowl, sift or whisk together the flour, salt, and baking powder.
  3. In a large bowl, stir the butter with a wooden spoon until creamy. Add the powdered sugar, lemon juice, and flour mixture; stir until well blended.
  4. Roll out the dough on a lightly floured surface until it’s 1/4 inch thick. Use a round cookie cutter to cut the dough into rounds.
  5. Place the cookies on ungreased baking sheets.
  6. Bake in the preheated oven until the cookies are lightly browned on the bottom but still light on top, about 10 minutes.
  7. Let the cookies cool on the baking sheets for about 2 minutes before transferring them to wire racks to cool completely.
  8. For the glaze, whisk the melted butter and lemon juice in a small bowl. Add lemon zest and whisk again. Gradually whisk in the powdered sugar, one cup at a time. Add more lemon juice if necessary to achieve a smooth consistency.
  9. Dip the top of each cookie into the glaze and place them on a wire rack set over waxed or parchment paper. Let the glaze set for about 2 hours.
  10. Store the cookies in an airtight container, layered with wax paper.

Tips for Success

  • Ensure the butter is at room temperature for easy mixing.
  • Chill the dough slightly if it becomes too soft to handle.
  • For a stronger lemon flavor, add more zest to the glaze.

Additional Tips and Variations

For a fun twist, try adding a sprinkle of poppy seeds to the dough for added texture. You can also experiment with different citrus fruits, like lime or orange, for a unique flavor profile.

Nutritional Highlights (Per Serving)

317 calories; 18.4 g total fat; 48 mg cholesterol; 62 mg sodium; 36.6 g carbohydrates; 2.4 g protein

Frequently Asked Questions (FAQ)

Can I use salted butter instead of unsalted? Yes, but be sure to reduce the added salt in the recipe.

Can I freeze these cookies? Yes, you can freeze the baked cookies in an airtight container for up to 3 months.

How long will these cookies stay fresh? Stored in an airtight container, they will stay fresh for about a week.

Conclusion

These Lemon-Butter Shortbread Cookies are a delightful treat that captures the essence of summer. I invite you to try this recipe and experience the joyous burst of lemon flavor. Don’t forget to share your baking adventures and let me know how they turn out!

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