LEMON SHORTBREAD COOKIE RECIPE

SHORTBREAD – 1 cup unsalted butter (cold, cut into cubes) – 1/2 cup granulated sugar – 1 tsp vanilla extract – 2 tbsp lemon zest (plus more for topping ) – 1 1/2 cups all-purpose flour – 1/2 cup coconut flour (optional, see notes) – 1/2 tsp salt LEMON GLAZE – 1 1/4 cup powdered sugar – 3 tbsp lemon juice – pinch of salt

Preheat oven to 325F. Place butter, granulated sugar & vanilla in a mixing bowl. Use a pastry blender to combine butter and sugar until no large chunks of butter remain.

Add lemon zest, salt, coconut and all-purpose flour and continue using the pastry blender to combine until mixture begins to form dough that you can press together easily with your hands.

Divide dough mixture in half. Take one half and use your hands to form a ball. Then place it on a lightly floured work surface and roll to 1/4 inch thick if using cookie cutters.

Use cutters to create shapes and use the excess dough to form a ball again and repeat the process. Then repeat with remaining 1/2 of the dough. Bake for 18-20 minutes.

Make a glaze. In a small bowl, use a fork to combine powdered sugar, lemon juice and a pinch of salt until smooth.

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