Cookies/ Dessert

Lemon Shortbread Cookies

lemon shortbread cookies | the foodwright

These cookies. Much butter. Such happiness. And the zippity lemon glaze is just to die for. CAN’T EVEN HANDLE IT.

lemon shortbread cookies | the foodwrightAnd they’re shaped like CHICKS! Because, cute.

Also because I only own, like, two cookie cutters. One is a weiner dog and the other is a chick.

Priorities.

These miiight be better suited for Easter/springtime because they’re chicks, but it’s whatever. We do what we want.

lemon shortbread cookies | the foodwrightOh oh oh! We interrupt this message for another message! Minnesota update. Watched a Redhawks game (local minor leagues) and we lost terribly, per usual. Rained cats and dogs and it was absolutely lovely and refreshing and beautiful and relaxing and I love rain x 120398945734. Went to see Inside Out and bawled like a baby because I miss Minnesota, too, Riley. Grilled & BBQ’d last night and put avocado on my brat and it was life-changing. Drank smoothies from the loveliest, hipsteriest smoothie place, Teaberry. Eating watermelon like a mad woman, per usual. Loving my family. Living life.

lemon shortbread cookies | the foodwrightBack to the cookies. It’s actually sort of killing me right now that I don’t have any of these cookies with me because they are SO GOOD and SO ADDICTING. I ate somewhere between…1 and 12.

Maybe. What? I didn’t just tell you that.

These guys are super easy to make & taste so scrumdiddlyumptious it’s crazy. They’re crispy, buttery, light, lemony, and you need them in your life! Yes yes.

lemon shortbread cookies | the foodwrightIngredients: 

2 c flour

1/2 c powdered sugar + 1/2 c for rolling

1 c salted butter, softened

zest of one lemon

juice of 1/2 a lemon

for the glaze: 

1 1/2 c powdered sugar

1 T heavy cream

zest of one lemon

juice of 2 1/2 lemons

Instructions: 

Preheat oven to 350.

Cream together butter and sugar. Mix in the lemon zest and juice. Add flour and mix until well combined.

Roll out on a clean surface dusted in a thin layer of powdered sugar until about 1/8-1/4 inch thick. Cut into desired shapes and place on a sheet pan lined with parchment paper or a silpat (I don’t suggest using nonstick spray for shortbread).

Bake for about 10 minutes or until the tops are just starting to get golden brown. Let cool on a wire rack

While the cookies bake, prepare the glaze. Mix all those ingredients together and then drown the cookies in the beautiful glaze glory.

xo, Lucia

lemon shortbread cookies | the foodwright

{original shortbread recipe adapted from the comfort of cooking}

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