SHORTBREAD COOKIES WITH LEMON ICING RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift or whisk flour, salt, and baking powder together in a bowl.
• Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
• Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
• Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
• Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
• Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
• Store cookies in an airtight container between layers of waxed paper.

Steps:

• In a small bowl, sift together flour, cornstarch and salt and set aside.
• In a large mixing bowl, beat butter and powdered sugar until light and fluffy. Mix in vanilla and lemon zest. Gradually mix in the dry ingredients until well blended.
• Shape the dough into a flat disk. Wrap in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350 degrees F.
• On a lightly floured surface, roll out the dough to ¼-Inch thick. Cut the dough into desired shapes. Place the cookies 1-inch apart on ungreased cookie sheets or cookie sheets lined with parchment paper.
• Bake for about 10 to 12 minutes until lightly browned on the bottom Don't over bake. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool.
• Whisk together powdered sugar, lemon juice, and food coloring if using to create a thin glaze.
• Spread the glaze on each cookie and sprinkle with yellow sanding sugar before the icing dries, if using.
• Serve and enjoy.