Lemon Shortbread Cookies #cookies #healthydiet #paleo #lemon #easy

Shortbread Cookies are an unquestionable requirement and these Lemon Shortbread are the ideal Lemon Lovers dissolve in your mouth Cookie. Scrumptious not exactly at Holiday Time!

Furthermore, all things considered they are amazing.It was in every case hard to choose what were your top pick, since when you took a chomp of one it immediately turned into your most loved until the following one tagged along.

So obviously in light of our affection for everything Lemon, I knew a Lemon Shortbread Cookie was in our future.

I chose to include an additional bit of Lemon with a straightforward Lemon Glaze sprinkled on top. What's more, yes it was exactly what they required!

Margarine, lemon pizzazz, flour, and powdered/icing/confectioners sugar, and once in a while cornstarch my Mom's Shortbread utilizes cornstarch yet these Lemon Shortbread don't.

Cornstarch is utilized in some shortbread since it holds the treat together and make a progressively delicate treat.

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Ingredients :

FOR THE SHORTBREAD

• 1/2 cup + 3 tablespoons butter (softened) (I use salted) (137.5 grams)
• 1/2 cup + 2 tablespoons powdered / icing sugar (75 grams)
• zest 1 lemon
• 1 1/4 cups + 3 tablespoons all purpose flour (170 grams)
• 1 pinch salt

LEMON GLAZE

• 1 1/4 cups powdered / icing sugar (150 grams)
• 1-2 tablespoons lemon juice
• 1 tablespoon whole / whipping cream

Instructions :

1. Sift together the flour and salt.
2. In a large bowl with a wooden spoon mix together the butter, sugar and zest. Add the sifted flour mixture a little at a time, stirring between additions.  Once the dough starts to come together (even if you haven't add all the flour), move to a flat surface and knead into a compact ball. (If you need extra flour add one tablespoon at a time, if the dough is too crumbly add more butter, a little at a time).
3. Shape the dough into a ball, wrap in plastic and refrigerate 2 hours. You can also shape the dough into a log or two, refrigerate then slice and bake.
4. On a lightly floured surface roll out the dough to about 1/4 inch thickness and cut out cookies.  Place cookies on a parchment paper lined cookie sheet and refrigerate for about 15 minutes.
5. Pre-heat oven to 350F (180C).
6. Bake cookies for approximately 12 minutes.  Let cool completely before drizzling with glaze.  Enjoy.

Source : bit.ly/2XTgVHY

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