Shortbread Lemon Cookies

The best lemon cookie recipe you will ever use.  Made with lemon juice and the lemon zest with a hint of almond taste and dusted with confectioner's sugar.  Easy and yummy. 

The best lemon cookie recipe you will ever use.

Made with lemon juice and the lemon zest with a hint of almond taste and dusted with confectioner’s sugar.

Easy and yummy.

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Shortbread Lemon Cookies


Ingredients

  • 1¾ cups + 1 Tablespoon all purpose flour
  • 2 Tbsp cornstarch
  • ¼ tsp table salt
  • ⅔ cup butter softened to room temperature
  • ⅓ cup + 1 Tbsp confectioners’ sugar
  • ¼ cup fresh lemon juice about 3-4 lemons depending on the size
  • 2 heaping Tbsps lemon zest about 2 lemons
  • ½ tsp pure almond extract
  • ⅔ cup confectioners’ sugar – for dusting

Instructions

  1. In a medium-size bowl, sift together the flour, cornstarch, and salt; Set aside.
  2. In a large bowl, beat the butter and sugar together until pale and creamy with a hand mixer. Add the lemon juice, lemon zest, and almond extract and beat on medium-low speed until combined. Add the flour/cornstarch mixture and beat on low speed until a smooth dough forms.
  3. Turn the dough out onto a lightly floured surface and divide in half. Place each half onto a large sheet of wax paper and roll each one into an 8-inch long log. Wrap each log in plastic wrap and refrigerate for 2-24 hours.
  4. Preheat the oven to 350 F after the dough is finished chilling. Line a cookie sheet with parchment paper.
  5. Remove one log of dough from the refrigerator and slice it into 1/4 inch rounds. Place the cookie rounds onto prepared sheets, leaving about 1½-inches of space between each one. Bake for 15-17 minutes, until the bottom edges are light golden brown.
  6. Remove the sheet from the oven and allow the cookies to cool for about three minutes.
  7. Place the confectioners’ sugar into a large, shallow bowl. Gently toss the still-warm cookies through the bowl of confectioners’ sugar. Transfer the coated cookies to a wire rack and cool completely. Repeat with the remaining log of dough.
  8. Store in an airtight container.
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