Lemon Shortbread Cookies

• Vegetarian

• Produce

  • 2 Lemons, Zest from

• Refrigerated

  • 4 Egg yolks, large

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/4 cups Powdered sugar
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on thewickednoodle.com

Description

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 t salt
• 1 cup butter, softened
• 3/4 cup sugar
• zest from two lemons
• 1 t vanilla extract
• 4 large egg yolks
• 1 1/4 cups powdered sugar
• 2 T fresh lemon juice

Directions

• Beat butter, sugar, zest and vanilla until light and fluffy. Add egg yolks and stir just until blended.
• Mix together flour and salt. Add to butter mixture and mix just until blended.
• Divide dough in half and roll into cylinders (about a foot long). Place in refrigerator for two hours or up to two days.
• Preheat oven to 350F.
• Remove dough from fridge and unwrap. Slice into circles about 1/4 inch thick and place on parchment-lined baking sheets. Bake for 15-18 minutes or until just starting to turn golden brown around the edges. Remove immediately to wire racks and let cool completely.
• Once cookies are completely cooled, mix together the powdered sugar and lemon juice. Drizzle or spread over cookies.