LEMon Short Bread with Lemon Glaze Icing

For cookies
2 cups – All-purpose flour
1/3 cup – Granulated sugar
1/3 cup – Confectioner’s sugar / Icing Sugar
2 tsp – Grated lemon zest
1/4 tsp – Salt
16 tbsp – Unsalted cold butter, cubed

For Lemon Glaze
2 cups – Confectioners’ sugar/Ocing sugar
2 tbsp – Finely grated lemon zest
1/3 cup – Fresh lemon juice


Preheat an oven to 325°F.
In a large bowl combine the flour, granulated sugar, the confectioner’s sugar, lemon zest and salt and mix them together.Add the butter and rub it with the flour using only your fingers until the mixture resembles bread crumbs.Turn the dough out onto a floured work surface and gather it into a rough ball.

Roll dough out to 1/4-inch thick. Cut out cookies with shaped cutters.



IMG_5155.JPGCarefully transfer to baking sheets and bake until lightly golden at the edges and firm to the touch, about 15 to 20 minutes.

Transfer to a wire rack and cool thoroughly.

Combine glaze ingredients in a medium bowl, and whisk until smooth. Use an offset spatula to spread glaze over cookies. Sprinkle some grated lemon zest on top.Set glazed cookies back on wire racks and let set, about 1 hour. Once completely dry, you can stack to store.

Incase you do not like too much of tang in the icing, replace little lemon juice with water.

Stack in layers, separated by waxed paper, in an airtight container at room temperature for up to 5 days.




Recipe Reference: http://www.theheritagecook.com

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