I am such a citrus girl! The tartness of the lemon in these cookies with the rich butter of the shortbread is a great combination. Give these a try and make sure you pucker up...they pack a punch!
3 cups all~purpose flour
1/3 cup cornstarch
1 1/4 cup powdered sugar
1/4 cup lemon zest (5 to 6 lemons)
1 1/2 cups butter, softened
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Lemon Glaze~ recipe follows
Preheat the oven to 300 degrees. Line a 13x9x2~inch baking pan with heavy foil, extending foil over the pan edges. Lightly grease foil; set aside.
In a bowl, stir together flour and cornstarch; set aside. In another bowl, combine the powdered sugar and lemon zest. Pressing against the side of the bowl with a spoon, work the zest into the sugar until sugar is yellow and fragrant. Set aside.
In a mixing bowl, combine butter, lemon juice, salt, and vanilla; beat with an electric mixer on medium speed until combined. Gradually beat in sugar mixture. Stir in flour mixture. Press dough evenly into the prepared pan.
Bake about 40 minutes or until pale golden in color. Remove from oven. Immediately spoon Lemon Glaze oer the top and gently spread to evenly distribute the glaze. Let cool completely. Using the foil, lift the uncut bars out of the pan. Be careful not to crack the top of the glaze. Cut into bars or desired shapes.
*Pressing the lemon zest into the sugar helps release the lemon oils.
Lemon Glaze
2 1/2 cups powdered sugar
2 teaspoons lemon zest
3 tablespoons lemon juice
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Add all the ingredients in a bowl and whisk until smooth.
