This recipe is the result of my attempting over many years to find a shortbread recipe with a lemon icing that when put together has that perfect taste. This cookie will surprise you! It will taste better the second day after the frosting has set. I hope you will try it, it is a generous recipe (don’t forget you can freeze your rolled out dough for about a month ~ and you will use your 3/8” sized boards for rolling out the dough. Bake at 325 degrees for about 12 to 15 minutes. Check after 10 minutes, turn your sheet around and bake until slightly brown on edges.
6 cups all purpose flour
6 tablespoons cornstarch
1 teaspoon salt
3 cups butter
2 cups confectioner’s or powdered sugar
2 tablespoons grated lemon zest (this will take about 2 large lemons)
1 teaspoon lemon extract
1 teaspoon almond extract
In stand mixer, mix together the butter, sugar, lemon zest and lemon and almond extracts with setting on medium high. This takes about 5 minutes and you want the butter to be light and fluffy and it will be lighter in color after being mixed adequately. Add the dry ingredients that have been well mixed prior to adding to butter mixture. Mix until well incorporated and roll out between wax paper (see Cookie Thing instructions) 3/8” thick. Refrigerate and use cookie cutters of choice. After cookies that have been cut out are good and cold, place on parchment paper lined baking sheet and bake. Let the baked cookie cool only slightly and ice while still warm.
3 cups confectioner’s or powdered sugar
6 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
Icing tip: I take the cookie and place on parchment paper and then pour a small amount on top. With a fork I spread the icing to roll over the edges and keep topping any bubbles with the tine of fork. Once the cookie is well covered, I slip a spatula underneath and place on a fresh sheet of parchment paper (or wax paper) to dry. You can adjust the icing to your preference in thickness by adding a little water.