LEMON SHORTBREAD COOKIES

 

  • Cooking Time:
  • Servings: 2 dozen
  • Preparation Time:

Ingredients

  • 1/4 cup packed brown sugar
  • 2 teaspoons lemon zest
  • 1/2 teaspoons lemon extract
  • 1/4 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • Frosting:
  • Powdered Sugar
  • Lemon Juice
  • 1 drop yellow food coloring (optional)

Directions

  • Preheat oven to 325 degrees.
  • In a medium bowl, beat butter or margarin and brown sugar with an electric mixer or medium speed until light and fluffy. Beat in lemn zest, lemon extract, and vanilla.
  • Add flour and salt to butter/sugar mixture and blend well. With a rolling pin on a lightly floured surface, roll out dough 1/4 inch thick. Cut out cookies using a 2 inch round cutter and place 2 inches apart on ungreased cookie sheets. Reroll scraps.
  • Bake 13-15 minutes until cookies are pale golden but not brown. Let stand 2 minutes. Remove to a rack and let cool completely.
  • Mix enough powdered sugar and lemon juice to make thin mixture. Dip cookie tops in frosting. Place back on rack until frosting hardens.

Notes

I received this recipe from one of my former co-workers Gina Roberds. Yum Yum!!

Categories: Cookies 

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