Lemon Shortbread Cookies
|Unsalted butter||12 Tablespoon (1 1/2 Sticks, At Room Temperature)|
|Confectioners sugar||2⁄3 Cup (10.67 tbs), sifted|
|Grated lemon zest||1⁄2 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Unbleached all-purpose flour||1 3⁄4 Cup (28 tbs)|
|Confectioners sugar||1⁄3 Cup (5.33 tbs), sifted|
|Fresh lemon juice||4 Teaspoon (1 Tablespoon + 1 Teaspoon)|
Cream the butter with a wooden spoon until fluffy and light in color, about 2 to 3 minutes.
Add the confectioners' sugar and blend well.
Stir in the lemon zest and lemon juice.
These first steps can be done by hand or with an electric mixer.
Sift the flour and salt into the butter mixture and blend with your hands or a wooden spoon into a smooth dough.
Preheat your oven to 325Â°F.press the dough into an 8 x 8-inch cake pan and quickly smooth it with your hands or the back of a wooden spoon.
Roll a small, straight-sided glass over the surface to make the dough as even as possible.
Score the dough halfway through into 6 equal strips horizontally, then into thirds vertically.
A short ruler and sharp paring knife will help.
Prick each rectangular piece 3 or 4 times with a fork (see illustration).
Place in the lower third of the preheated oven and bake until the cookie is set when touched and light brown around the edges, 45 to 50 minutes.
Remove the pan from the oven and set it on a wire rack to cool.
Cut through the rectangles where the dough was scored and run a sharp knife around the outside.
For the glaze Mix the confectioners' sugar with the lemon juice.
Brush on the warm shortbread.
Allow the cookies to cool.
Do not cover until completely cooled.
Shortbread cookies may be stored in the baking pan for at least a week.