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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1 1/2 cups powdered sugar, divided
1 teaspoon vanilla extract
1 large egg, lightly beaten
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons lemon zest, divided
2 tablespoons lemon juice
In a large bowl, beat butter, 1/2 cup powdered sugar and vanilla at medium speed with a mixer until light and fluffy. Add egg, beating well. Scrape down sides of bowl.
In another large bowl, combine flour, baking powder, salt and 1 teaspoon lemon zest. Gradually add flour mixture to butter mixture, beating until mixture forms a soft dough. Cover and refrigerate 1 hour.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using your hands, roll dough into 1-inch balls, and place balls 2 inches apart on prepared baking sheets. Bake 10 minutes or until lightly browned. Let cool on pans 2 minutes. Remove from pans and cool completely on wire racks.
In a small bowl, beat remaining 1 cup powdered sugar, lemon juice and remaining 1 teaspoon lemon zest at medium speed until smooth. Pour glaze over cooled cookies.
Makes 2 dozen.
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LEMON-GLAZED SHORTBREAD COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1 1/2 cups powdered sugar, divided
1 teaspoon vanilla extract
1 large egg, lightly beaten
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons lemon zest, divided
2 tablespoons lemon juice
In a large bowl, beat butter, 1/2 cup powdered sugar and vanilla at medium speed with a mixer until light and fluffy. Add egg, beating well. Scrape down sides of bowl.
In another large bowl, combine flour, baking powder, salt and 1 teaspoon lemon zest. Gradually add flour mixture to butter mixture, beating until mixture forms a soft dough. Cover and refrigerate 1 hour.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using your hands, roll dough into 1-inch balls, and place balls 2 inches apart on prepared baking sheets. Bake 10 minutes or until lightly browned. Let cool on pans 2 minutes. Remove from pans and cool completely on wire racks.
In a small bowl, beat remaining 1 cup powdered sugar, lemon juice and remaining 1 teaspoon lemon zest at medium speed until smooth. Pour glaze over cooled cookies.
Makes 2 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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