• Cookies:
• 2 cups butter, softened
• 1 cup sugar
• 1/4 cup fresh lemon juice
• 4 teaspoons grated lemon peel
• 4 1/2 cups all-purpose flour
• Glaze:
• 1 cup powdered sugar
• 2 tablespoons butter, softened
• 2 tablespoons fresh lemon juice

1. Heat oven to 350 degrees F.
2. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until mixture resembles coarse crumbs.
3. Press dough evenly into lightly greased 1 5x 10 x 1-inch jellyroll pan. Bake for 30 to 35 minutes or until light golden brown. Cool completely.
4. Combine glaze ingredients in small bowl with wire whisk until smooth. Spread thin layer of glaze over cooled shortbread. Let stand 30 minutes to set. Cut into squares.

These are to die for - SO delicate! It seems like most shortbreads I've had aren't tender like these. Hmmmm, do you think the butter has anything to do with it? LOL A definite keeper