Sarah’s Lemony Shortbread Strips
By 
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.
