Sarah’s Lemony Shortbread Strips
Yum. A lemony twist on traditional shortbread cookies, these lemony shortbread strips absolutely melt in your mouth. The sweet tartness of the glaze adds an extra dimension to the experience. These cookies are a great addition to your holiday cookie repertoire. Time to get baking!
Servings
Makes 40-50 cookies
Sarah’s Lemony Shortbread Strips Recipe:
You’ll Need
- 4½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest
- 1 pound unsalted butter, softened
- ¼ cup fresh lemon juice
- 1 cup icing sugar
- 2 tablespoons butter, softened
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh grated lemon zest (plus more for sprinkling on top if desired)
Prep and Cook
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together flour and salt
- In a large mixing bowl, add sugar and zest and, using your fingers, press the zest into the sugar until very fragrant.
- Add butter and beat mixture together until smooth.
- Add juice and mix until combined and creamy, making sure to scrape down the sides as needed.
- Add flour mixture and beat just until the mixture resembles coarse crumbs.
- Press mixture into a 10" x 15" baking pan coated with nonstick spray.
Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. - Remove and place pan on a wire rack to cool completely.
- In a small bowl, whisk together icing sugar, butter, and lemon juice until smooth.
- Spread glaze over the cooled shortbread and sprinkle with extra lemon zest, if desired.
(The extra zest adds a nice decorative touch.) - Set aside and let stand at least 30 minutes before cutting into strips.
