Classic Lemon Shortbread

Name: Classic Lemon Shortbread
Ingredients: Cookie; 1 cup butter, softened (2 sticks); 1/2 cup sugar; 1 egg; 1 teaspoon lemon extract; 1 tablespoon grated lemon rind; 2 cups all-purpose flour; 1/2 cup yellow cornmeal; 1/4 teaspoon salt; Glaze; 2 tablespoons butter, softened; 1 1/2 cups confectioners' sugar; 2 - 2 1/2 tablespoons lemon juice

13 ingredients

9 steps

Ingredients

Cookie
1 cup butter, softened (2 sticks)
1/2 cup sugar
1 egg
1 teaspoon lemon extract
1 tablespoon grated lemon rind
2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
Glaze
2 tablespoons butter, softened
1 1/2 cups confectioners' sugar
2 - 2 1/2 tablespoons lemon juice

Directions

1

Beat butter until fluffy in a large bowl.
2

Beat in sugar, egg, lemon extract and lemon rind.
3

Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well.
4

Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 3 hours. (Can also freeze at this point. Frozen dough keeps for 3 months).
5

Preheat oven to 350 degrees. Lightly grease cookie sheets.
6

Cut dough into 1/4 inch thick slices.
7

Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes.
8

Remove from pan and cool on wire racks.
9

For glaze, beat butter, confectioner's sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies.