These delightful little bites are gorgeously rich and buttery which the tartness of the lemon glaze perfectly offsets. Very addictive - you will find these cookies are great for a celebration of summer or a good cure for the winter blues during those rainy days.
Lemon Shortbread Cookies
2 1/4 cups self raising flour
1 cup (225g) unsalted butter, softened (no margarine)
3/4 cup granulated sugar
1 egg
2 tablespoons grated lemon peel, finely chopped
1 teaspoon real vanilla extract
1 cup powdered sugar
4-6 teaspoons lemon juice
Beat butter and granulated sugar in large bowl of electric mixer on medium speed until light and fluffy. If mixing by hand, approximately 2-3 minutes. Beat in egg, 1 tablespoon lemon peel and vanilla until well blended. Beat in flour mixture until blended or even better get your hands in the bowl and really mix it thru.
Preheat oven to 375 F or 190 C. While oven is preheating, place dough covered in fridge. When oven comes to correct temp, remove dough from fridge. Dough will be slightly sticky. Wet hands and roll into smallish balls. Flatten balls a little with palm of hand, wetting hands as frequently as necessary. Arrange on greased baking trays. Place dough in refrigerator between batches.
Bake cookies 15 minutes or until edges are light golden brown. Cool on cookie sheet 1-2 minutes; transfer to wire racks. While cookie is cooling, combine powdered sugar, lemon juice and remaining lemon peel in small bowl. Use spoon to drizzle or coat tops of cookies with icing. Let stand until icing is set.
