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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
- Preheat the oven to 350 degrees F (175 degrees C).
- In a bowl, sift or whisk together the flour, salt, and baking powder.
- 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.
- 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.
- Place the cookies on ungreased baking sheets.
- Bake in the preheated oven until the cookies are lightly browned on the bottom but still light on top, about 10 minutes.
- Let the cookies cool on the baking sheets for about 2 minutes before transferring them to wire racks to cool completely.
- 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.
- 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.
- 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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