Megan's Easter Lemon Shortbread Cookies :a recipe:

Welcome readers!

Easter has came and gone. Crazy how fast time flies, right?

I love a good celebration and hosting and baking. Nothing calms me like a good baking day.

A fun easter cookie should be light a taster like spring. My homemade lemon shortbread cookies are sure to please the pallet especially those who love lemons as much as I do.

𝐑𝐞𝐜𝐢𝐩𝐞:

For the Cookies:

1 cup salted butter

¾ cup powdered sugar

2 teaspoons lemon zest from about half a medium lemon

2 ¼ cups all purpose flour

½ teaspoon salt

4 tablespoon lemon juice from about 3 medium size lemons

For the Glaze:

1 ½ cups powdered sugar

2 to 3 tablespoons lemon juice from about half a medium lemon

2 teaspoons lemon zest for garnish, from about half a medium lemon

1 teaspoon of vanilla extract 

Instructions:

To Make the Cookies:

Preheat the oven to 325°F (160°C) or 140°C if using a fan oven. Line three half-sheet baking pans with parchment paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, and lemon zest on high speed until light and fluffy.

Add the flour and salt and mix until the dough starts to come together, about 5 minutes, stopping to scrape down the sides frequently. Add the lemon juice and mix until the dough is well formed, about 2 minutes.

Transfer the dough to a lightly floured surface and pat into a disc. Roll the dough into ¼-inch thickness.

Use 2-inch cookie cutters to cut desired shapes.

Transfer the cookies to the prepared baking sheet, prick the centers with a fork then bake in the preheated oven for 12 to 15 minutes, or until the shortbread looks dry and lightly golden. Allow to cool at least 5 minutes on the baking sheets before transferring to a wire rack to cool completely.

To Make the Glaze:

In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add remaining lemon juice one teaspoon at a time until desired consistency is reached.

Dip the cookies into the glaze and allow the excess to run off. While the glaze is still wet, sprinkle lemon zest over the cookies. Allow the glaze to set completely (about one hour) before stacking.